Succulent Stuffed Chicken Thighs wrapped in Bacon with Wild Rocket Salad

Ingredients:

For the chicken:

6 boneless, skinless free range chicken thighs, trimmed of excess fat

9 prunes, halved

18 sage leaves

20g Kikorangi Blue cheese, sliced into six slices

6 very thin rashers of streaky bacon

3 tbsp white wine

For the salad:

a bag of wild rocket

15g Kikorangi Blue cheese, crumbled

6 walnut halves, roughly chopped

1 apple, sliced thinly

2 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

salt and pepper to taste

Method:

Preheat the oven to 200 degrees

Season the chicken thighs with salt and pepper, put three sage leaves, 3 prune halves and one slice of Kikorangi on each one, then roll each thigh up and wrap with a slice of bacon. Secure with toothpicks.

Grease an oven dish with 1 tsp of olive oil, place the thighs in the dish and put it in the preheated oven.

Roast for 10 minutes, add the white wine and roast for another 10 minutes. Then turn the oven to grill for 2 minutes to crisp up the bacon

Just before the chicken is ready, shake the balsamic vinegar and olive oil with some salt and pepper in an old jam jar and then toss through the other ingredients in a bowl.

Rest the chicken for a couple of minutes and arrange with the salad on warm plates.

Enjoy!