Stuffed Chicken Thighs with Aromatic Cheese
Crispy shell, with juicy meat inside stuffed with delicious mixture of pecorino and cottage cheese with oregano and chives, with lightly baked sweet cherry tomatoes.
Servings: 4
Ingredients
- 8 chicken thighs
- 3/4 cup cottage cheese (170g)
- 1/2 cup finely grated Pecorino cheese (50g)
- 1 tbsp chopped fresh oregano or 1tsp dried oregano
- 1 tbsp chopped fresh chives or 1 tsp dried chives
- 2 tsp lemon juice
- 2/3 cup chicken stock (150 ml)
- 2/3 cup white wine (150 ml)
- 14 oz cherry tomatoes
- salt and pepper to taste
Instructions
- Preheat oven to 400 °F (200 °C).
- Wash the chicken, pat dry with a paper towel and in each piece with a knife cut a small pocket.
- In a small bowl, mix cream cheese, pecorino cheese, oregano and chives, season with salt and pepper.
- Fill the chicken pockets with about 2 tablespoons of the cheese mixture. Close pockets with toothpicks or kitchen string.
- Bake in the oven for 8 minutes.
- Meanwhile, mix the chicken stock and white wine. Turn down oven heat to 350 °F ( 180 °C).
- Pour chicken stock and wine mixture over chicken and bake for about 35 minutes, until crispy, basting with the pan juices from time to time.
- Add washed cherry tomatoes and bake more for 8-10 minutes.
- Serve warm with baked potato wedges.
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