CHICKEN THIGHS STUFFED WITH GOAT’S CHEESE

Yields6 Servings
 1 butternut squash of around 800g
 2 tbsp olive oil
 2 tbsp finely chopped sage
 125 g soft goat’s cheese
 1 clove garlic, crushed
 4 sprigs rosemary plus 1 tsp finely chopped
 6 skin-on and bone in chicken thighs
 150 g pancetta
1

Heat the oven to 200C/Gas 6; peel, deseed and cut the butternut squash into wedges; mix with 1 tablespoon of the olive oil, 1 tablespoon chopped sage and some seasoning; place on a baking tray and cook for 15 minutes

2

Mash the goat’s cheese, garlic, the remaining tablespoon of chopped sage and the teaspoon of chopped rosemary with some salt and pepper, in a bowl with a fork

3

Lift the skin from the chicken thighs to make a pocket between the flesh and the skin, then push some of the cheese mixture into the pocket and squash down, smoothing it out underneath; season the skin well

4

Fry the bacon in the remaining tablespoon of oil, for a few minutes until golden brown; scoop out of the pan, leaving the oil

5

Fry the chicken thighs skin-side down for 6-8 minutes until golden; turn over gently, don’t worry if a little cheese falls out, and cook for another 2 minutes; transfer to the baking tray between the squash wedges, then scatter over the bacon; pour any juices over from the pan and tuck in the rosemary sprigs

6

Cook for another 25 minutes, in the oven, until the chicken is cooked through and the squash is tender; when dishing up, spoon any cheese that has escaped back over the chicken

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