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Add a photoServings: 6
Ingredients
- 1 x and 1/2 Tsp butter
- 2 x Leeks, minced
- 1 clv garlic, crushed
- 2 tsp minced Parsley
- 1 tsp minced Tarragon
- 3/4 c. (185g/6oz) Cream Cheese, softened
- 1/4 c. (30g/1 ounce) walnuts, minced
- 6 x Chicken Thighs
- 2 tsp Oil
- 1/4 c. (30g/1 ounce) Butter
- 2 tsp minced fresh Tarragon
- 2 tsp dry Rosemary Serves 6
Directions
- Preheat oven to 180C (350F)
- Heat 1 and 1/2 Tsp butter, add in leeks and cook over low heat till leeks soften, add in garlic and cook for a further 1 minute. Place leeks in a bowl with herbs, cream cheese and walnuts and beat till combined. Place an equal amount of cheese mix under the skin of each chicken thigh, then smooth skin over filling.
- Heat oil and remaining butter in baking dish, add in chicken and cook in oven for 30 mins, or possibly till chicken is golden and cooked through. During cooking, baste chicken frequently. After cooling, sprinkle chicken with tarragon and rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 76 | 64% |
| Total Fat 8.43g | 11% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.14g | |
| Cholesterol 38mg | 13% |
| Sodium 37mg | 2% |
| Potassium 123mg | 4% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.52g | 0% |
| Protein 8.08g | 13% |
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