Things have been rather dull in Bronnie-land recently. Just been studying for exams and finishing my last damn assignment that never seems to end. 1,500 out of 2,500 words done!

So instead of going on about how dull exam time is when you’re a student and how you lose all your social life and become a recluse in slippers, because it’s cold. I thought I’d upload some photos and the recipe for a meal I cooked tonight.
It’s not a hard meal, it’s one of the most simplest ever. But it’s good to talk about different flavours and herbs with people, as they can give you new ideas.

Tonight I made stuffed chicken thighs.

Recipe below.

INGREDIENTS

4 x chicken thighs, or 1 per each person you’re feeding
Stuffing:
1/2 an onion
2 garlic cloves
bread crumbs
sage
rosemary
pesto (I know this sounds weird. But I found it in the fridge and trust me it tastes awesome!)

Throw all the stuffing ingredients into your food processor.

Mix all up. Should have a dampish consistency so it sticks together (otherwise you’ll never get it under the skin). If it’s too dry, add an egg.

Get your chicken thighs and run your finger underneath to make a pocket to fill with the stuffing.
Put lots of stuffing under the chicken skin, make as much mess as you can. Because in our house, if you cook, you don’t clean up.

Bake then in an oven, I used our electric frypan, until golden and crispy. If using an electric frypan, make sure to turn the skin down so you brown it. Nothing worse than white skinned chicken. Not appetising!

The flavours of the sage, rosemary and pesto infuse in the chicken meat. Very delish.
Serve with any sides you wish. Tonight we had risotto and steamed brussel sprouts and carrots.