Provençal Stuffed Chicken Thighs

Chicken with a Provencal style filling and a tasty tomato sauce make a simple but sure-fire hit.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 3  large pork sausage links, good-quality
• 1  ounce black olives, stoned and finely chopped
• 1  lemon, zest of, finely grated
• 1  tablespoon thyme, finely chopped
• 1  tablespoon sage, finely chopped
•  salt & freshly ground black pepper
• 8  boneless skinless chicken thighs
• 1  ounce parmesan cheese, coarsely grated

• For the sauce

• 2  tablespoons dark soy sauce
• 1  tablespoon Worcestershire sauce
• 1  tablespoon clear honey
• 2  teaspoons  whole grain mustard
• 14  ounces chopped tomatoes
• 1  bunch flat leaf parsley, to garnish

Directions

1. Set the oven to 375°F
2. To prepare the stuffing slit each sausage skin lengthways and remove the meat.
3. Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
4. Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
5. Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
6. Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
7. Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
8. Garnish with parsley and serve with herby crushed new potatoes.