recipes
Stuffed chicken thighs with artichokes and ricotta cheese
Ingredients
- 2 chicken thighs, boned (Smina)
- 4 artichoke hearts
- ½ onion
- 2 tbsp ricotta cheese (Galbani)
- 1 tsp chopped sage
- 6 slices Parma ham (Galbani)
- Spinach leaves
- 4 cloves garlic
- 1 shot port
- 50g salted butter
- ½ cup chicken stock
- 2 sweet potatoes
Method
Chop the onion and fry lightly together with the chopped artichoke hearts, remove from heat and mix in the ricotta. Open the chicken flat and fill with the ricotta filling, roll again with 2 Parma ham slices on the outside. Place on a tray and cook for 20 minutes at 180`c. Place the other 2 pieces of Parma ham on the tray and roast until crispy to decorate. Over cook the sweet potatoes and mash them up with butter herbs and seasoning. Cook the chopped garlic in some butter without browning and then toss in the spinach. In a well -heated pan fry 2 cloves garlic add the port than the stock and reduce.
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