Chicken and Bacon Pâté Parcels

I'll start with a warning to this recipe – if you don't like fiddling around with raw meat move along now. If you like the look of this dish wave this recipe under someone else's nose. I can't deny as well that this isn't a quick and faff-free recipe to put together. So if I haven't completely put you off by now read on I hope you get to enjoy this lovely dish.

If you're looking for something to cook which is a little bit more special than normal but also one which all the family will eat then look no further. You need boneless chicken thighs but I de-boned them myself as they are much cheaper to buy with the bone in. You can prepare the parcels in advance and then cover and refrigerate until cooking time if required. I served this up to the Junior JibberJabbers and they woofed the lot down. What further endorsement does it require?

Click here for a printable recipe. 

Serves 4

Equipment: 8 wooden cocktail sticks, large frying pan with lid.

Ingredients

8 Chicken thighs, de-boned

5oz (150g) Smooth pâté (I used Brussels pâté)

8 Rashers smoked streaky bacon

1 tbsp (15ml) Oil

1 Large onion, sliced

¾ pint (420ml) Chicken stock

1 tsp (5ml) Dried oregano

1 tsp (5ml) Cornflour (optional)

Method

1. With the skin facing down open out the chicken thighs so they are flat. Divide the pâté between the thighs and smooth down.

2. Roll up each of the chicken thighs and wrap a bacon rasher round each one. Secure with a cocktail stick.

3. Heat the oil in the frying pan and then brown the chicken all over. Add the onion and cook for a couple of minutes.

4. Stir in the stock and oregano, bring to the boil, cover and then simmer for 20 minutes.

5. Serve either with the stock as it is or remove the chicken and thicken with the cornflour.

Linking up with #CookBlogShare with Lucy at Supergolden Bakes and Recipe of the Week with emily at A Mummy Too.