Stuffed Chicken Thighs
350g/12 oz pork sausage meat
Pkt of Sage and Onion Stuffing
8 skinless and boneless chicken thighs
8 rashers of streaky bacon
Preheat oven to 200 degrees C (Gas Mark 6)
Prepare the stuffing . When cool enough, mix with the sausage meat. Shape into 8 sausages (no longer than the chicken thighs)
Place the chicken thighs on a plate or board and open them out. Place one of the sausages in the centre of each and fold the chicken round it.
Wrap the bacon rashers round the chicken - one rasher per thigh.
Arrange the chicken on a baking tray (with the 'seam' of the bacon underneath so it does not unwrap). If you've got some non-stick baking paper then putting the thighs on this is a good idea.
Bake for about 35 mins until cooked through and golden brown.