Dinner for 2 Christmas Day that won’t break the bank? Here it is. Get yourself some chicken thigh cutlets (drum and thigh, bone in, skin on), and get stuffing – first the chicken thighs, then your face!
2 cloves garlic, peeled and crushed 1 Tbsp rosemary, chopped 2 Tbsp chopped bacon (I like a smoky bacon), or chopped ham 2 Tbsp grated parmesan Freshly ground black pepper to taste 1½ Tbsp butter, melted so that it is very soft and nearly liquid ¼ cup dry white wine ¼ cup water Salt
1 Preheat oven 200°C (400°F). Mix garlic, rosemary, bacon or ham, parmesan and pepper in a small bowl. Make a pocket between the skin and chicken flesh and press in the stuffing, smoothing it with the fingers.
2 Put chicken thighs in a shallow roasting dish and brush with butter. Season chicken with a little salt. Pour around wine and water. Roast chicken for about 40 minutes, basting often, until a good golden colour and cooked through in the thickest part.
3 Let chicken thighs rest for 10 minutes before serving.
These also make excellent picnic fare.
More than two to feed? Simply make more!