Roquefort-stuffed chicken with pea purée
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
Ingredients
- 12 small or 6 large skinless chicken thigh fillets
- 100g roquefort or blue cheese, crumbled
- 12 slices parma ham
- butter
- 500g frozen peas
- 200ml chicken stock
Method
- STEP 1
Heat the oven to 200c/fan 180c/gas 6. Lay the thighs flat on a board. Divide the cheese between them then roll up, tucking in any extra bits of chicken to keep in the cheese. Wrap each thigh with a slice of parma ham to make a parcel and sit on a baking tray, seam side down, and with the ends tucked underneath. Roast for 40 minutes or until until they are cooked through and parma ham is crisp.
- STEP 2
Meanwhile, put a knob of butter in a pan, add the peas and stock and simmer for 3 minutes. Whizz with a hand blender to a purée (it won’t be completely smooth). This can be reheated just before serving.
- STEP 3
Serve two thighs per person with some pea purée.
