Stuffed chicken thighs with lemon sauce

Chicken thighs are full of flavour and much cheaper than chicken breasts. Mary Berry shows you how to transform this cheap cut into a luxurious supper. Serve with new potatoes and green beans,

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Mary Berry recipes
From Saturday Kitchen

Ingredients

For the stuffed chicken thighs

  • 350g/12oz pork sausage meat
  • 4 tbsp chopped parsley
  • 2 tsp chopped thyme leaves
  • ½ large lemon, grated zest only
  • 50g/1¾oz Parmesan cheese, grated
  • 8 skinless and boneless chicken thighs
  • 8 rashers of smoked streaky bacon
  • 2 tsp runny honey
  • salt and freshly ground black pepper

For the lemon sauce

  • 50g/1¾oz butter
  • 1 onion, finely chopped
  • 40g/1½oz plain flour
  • 450ml/16fl oz hot chicken stock
  • 4 tbsp double cream
  • ½ large lemon, juice only
  • 1 tbsp chopped parsley
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