Pancetta wrapped chicken thighs with blue cheese and caramelised onions
6-8 skinless boneless chicken thighs, trimmed of fat
Freshly ground black pepper
120gm Good Grocer Caramelised Onion
100gm Wilton Blue or Creamy Blue cheese, crumbled
100gm thinly sliced pancetta
1. Preheat oven to 190°C. Lay the chicken thighs out flat on a board and lightly season with pepper. Place a tablespoonful of caramelised onion on one side of each thigh, then place some blue cheese on top.
2. Starting from the end with the filling, roll up the thighs to enclose the stuffing. Wrap each roll with a slice or two of pancetta to sure the bundles.
3. Place chicken in an oven pan and drizzle with a little oil. Roast for 20-25 minutes until pancetta is browned and crisp and chicken is cooked.
4. Remove to rest for 5 minutes before thickly slicing (allow 1½ - 2 rolls per person). Serve drizzled with the juices from the pan.