For the best result, choose large thighs. You can use breasts, but thighs are much more flavourful.
Serves: 4-6
INGREDIENTS
6 large boneless chicken thighs
sea salt and ground pepper
12 long slices streaky bacon
kitchen string for tying
Stuffing
5 good quality chicken sausages (I used Bostock)
finely grated zest 1 lemon
¼ cup chopped pistachio nuts
1 teaspoon dried tarragon
12 dried apricots, thinly sliced
1 spring onion, finely chopped
To serve
Chopped Green Olive Salad, see below
parsley for garnishing
Chopped Green Olive Salad
½ cup finely chopped green olives
¼ cup each parsley and mint leaves, finely chopped
¼ cup sun-dried tomatoes, thinly sliced
2 tablespoons olive oil
1 teaspoon runny honey
1 clove garlic, crushed
finely grated zest 1 lemon
1 tablespoon lemon juice
¼ teaspoon chilli flakes
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Stuffing: Remove the skin from the sausages and place the meat in a bowl. Add all the remaining ingredients and combine well.
Season both sides of the thighs and lay flat on the bench.
Divide the stuffing into 6 portions and place one portion on each thigh. Roll up to enclose the stuffing.
Wrap each piece in two slices of bacon and tie with kitchen string to secure.
Heat a large sauté pan with a little oil and brown the chicken on all sides. Transfer to a baking dish and roast for about 30 minutes or until cooked through.
To serve: Remove the string and slice thickly. Arrange on a platter and spoon over half the salad, serving the rest separately.
Chopped Green Olive Salad: Combine all the ingredients in a bowl. Makes about one cup
Cook's note: The chicken can be stuffed and rolled the day before cooking.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.