Roasted Chicken Thighs with Chestnut & Raisin Stuffing & Creamed Leeks

Recipe:
Preheat the oven to 200°C/180°C fan.

To make the stuffing, place the panko crumbs, vegetable stock, rosemary, chestnuts and raisins in a bowl. Mix well and season with a pinch of salt and pepper.

Lay 2 of the chicken thighs skin-side down on a baking tray. Season with salt and pepper and spread half of the stuffing on each thigh. Place the remaining thighs on top, skin-side up, to encase the stuffing. Press down to stick it all together. Drizzle with rapeseed oil and add a knob of butter on each thigh. Place in the oven and cook for 25–30 minutes or until the chicken is sizzling and golden.

In a saucepan, add a little butter and sweat the leek down over a medium heat. Add the cream, a good grate of nutmeg, salt and pepper. Bring to the boil and cook until the cream starts to coat the leeks. Take off the heat and set aside.

Remove the chicken from the oven and place on a chopping board. Trim off the edges of the thighs to square them off, and add the trimmings to the creamed leeks. Plate up the thighs with a big spoonful of creamed leeks on the side.