Herbed Goat Cheese Stuffed Chicken Thighs With Pickled Strawberries

Serves: 2

Prep time: 20 minutes (plus time to pickle)

Cook time: 25 minutes

Ingredients:

1 cup strawberries, hulled and quartered

1/2 cup apple cider vinegar

1/4 cup water

1 tbsp honey

1/2 tsp salt

4 black peppercorns

1 sprig thyme

1/3 cup soft goat cheese

1 tbsp chopped chives

1 tbsp chopped basil

1/2 lemon zested

4 boneless chicken thighs (preferably skin on)

Salt and Pepper

Butter

Oil

Crispy Shallots

Micro Broccoli

Instructions:

1. The day before you plan on making this dish, bring vinegar, water, honey, salt, peppercorns, and thyme to a simmer in a small saucepan. Pour over strawberries in a jar. Let cool, seal, and refrigerate.

   
   

2. The next day: Mix goat cheese with chopped herbs, lemon zest, salt, and pepper (to taste). Set aside. Preheat oven to 400°F.

   
   

3. Pat thighs dry and season inside lightly with salt and pepper. Spoon in some goat cheese filling, roll tightly, and secure with toothpicks or tie with kitchen twine. Season the outside with salt and pepper.

   
   

4. Heat a drizzle of olive oil in an ovenproof skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden. Lower the heat if needed to avoid burning.

   
   

5. Transfer skillet to the oven and roast for 12–15 minutes or until internal temp hits 165°F. Optional: Add a pat of butter on top of each thigh before roasting for extra juiciness.

   
   

6. Remove chicken from the pan and rest. Pour off excess fat, keeping brown bits. Add 2 tbsp pickling liquid and pickled strawberries. Simmer gently to reduce. Off heat, swirl in 1 tbsp cold butter.

   
   

7. Spoon the sauce onto plates. Place chicken thighs over the sauce. Top with crispy shallots, micro broccoli, and drizzle with any additional sauce.

   
   

8. Enjoy :)