Bacon Wrapped Chicken Thighs



8 chicken thighs, bone out
8 tbsp grated pecorino romano cheese or a hard cheese of choice
8 slices thin streaky bacon
salt & pepper to season
3 tbsp olive oil
1 clove garlic, minced
3/4 cup low sodium chicken broth
3/4 cup dry white wine
3 tablespoons finely chopped fresh sage


Pound the chicken thighs thin with a meat mallet and lightly season with salt and pepper.

Lay the chicken thighs on a tray or cutting board and divide the cheese amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.

Starting at one end, tightly roll the chicken thighs up.Using a slice of the thin bacon, carefully wrap the chicken roll around and secure each with a toothpick.

In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes. Add the garlic and stir until fragrant, about 2 minutes.

Add the stock and wine and bring to a boil.

Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.

Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil. Add the sage, season with salt and pepper and reduce the sauce by half.

Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce to warm up the chicken rolls.

Place the chicken on a platter and pour the sauce on top.

Serve hot.