Description
Lovely Sunday's dinner for 2 that won’t disappoint, yet break your bank. Get yourself some chicken thigh cutlets (drum and thigh, bone in, skin on), and get stuffing ready.
Ingredients
2 cloves garlic, peeled and crushed
1 tbsp rosemary, chopped
2 tbsp chopped bacon (I like a smoky bacon), or chopped ham
2 tbsp grated parmesan
Freshly ground black pepper to taste
1½ tbsp butter, melted so that it is very soft and nearly liquid
1/4 cup dry white wine
1/4 cup water
Salt
Directions
1. Preheat oven 200°C (400°F). Mix garlic, rosemary, bacon or ham, parmesan and pepper in a small bowl. Make a pocket between the skin and chicken flesh and press in the stuffing, smoothing it with the fingers.
2. Put chicken thighs in a shallow roasting dish and brush with butter. Season chicken with a little salt. Pour around wine and water. Roast chicken for about 40 min, basting often, until a good golden colour and cooked through in the thickest part.
3. Let chicken thighs rest for 10 min before serving.
TIPS:
These also makes excellent picnic fare. More than two to feed? Cook some more!
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