FOURME D’AMBERT STUFFED CHICKEN THIGHS

FOURME D’AMBERT STUFFED CHICKEN THIGHS:
~Adapted from a Emmanuel Bigliardi recipe


Ingredients:
250 grams Fourme d’Ambert
4 chicken thighs
Seasonal vegetables
Salt, pepper


Preparation and Cooking:
Debone the chicken thighs and place skin-side down onto cling film, and season.


Cut the Fourme d’Ambert into 4 sticks. Place inside, and wrap the thigh around the cheese.


Tightly wrap the thighs in cling film. Repeat this process twice more to ensure that the thighs remain firmly enclosed.


Simmer in a pan of water for 45 minutes.


Leave to cool.


Unwrap the thighs. For colour lightly pan sear the thighs.


Use the chicken bones to make gravy.


Serve with your favourite vegetables.