Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 100 g chestnut mushrooms (chopped)
  • 1 medium onion (chopped)
  • 2-3 sprigs of thyme
  • salt and pepper
  • 2 tbsp soft goat cheese
  • 6 skinless boneless chicken thighs
  • 12 strips of streaky bacon

Instruction

  • Preheat oven to 450F/220C.
  • Heat olive oil in a medium pan and cook the onion until tender over low heat for 5 minutes, add mushrooms, thyme leaves, a pinch of salt and pepper and continue cooking for 10 minutes.
  • Put cooked mushrooms and onions in a food processor or blender and process until it's the same consistency as olive tapenade. Cool for 10 minutes.
  • Mix mushroom and onion mixture with goat cheese.
  • Lay out the chicken thighs flat on a cutting board smooth side down and spread 1 tbsp of mushroom and goat cheese mixture on each thigh and then wrap it tightly.
  • Wrap two bacon strips around each chicken thigh and transfer it on baking pan seam side down.
  • Bake in the oven for 35 minutes, then turn the oven to broil/grill and broil for 2 more minutes until bacon is crispy.