• 4-6 chicken thighs
  • 4-6 thin rashers of bacon
  • 3 garlic cloves
  • Bunch of parsley
  • Slice of butter per thigh
  • Slice of butter per thigh
  • Drizzle of olive oil
  • Cocktail sticks or string

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These chicken thighs were small so you may need to increase the cooking time for larger ones.
Peel and chop up the garlic and pop into the pestel and mortar. Now wash and dry the parsley, chop finely or cut with scissors and also add the the pestel and mortar. Season with salt and pepper.

Now grind this mixture together 5 mins should be enough. Place all the thighs on a chopping board ready to fill.
Cut a thin slice of butter and place in the middle of each thigh, add a teaspoon of the parsley and garlic mixture. Now roll the thigh up. Take a rasher of bacon and roll again. Tie together with the string, continue until they are all done.
Drizzle with a little olive oil.

Place in an oven proof dish and cook on a middle shelf for 40 mins.