Sundried Tomato, Sage and Goats Cheese Stuffed Chicken Leg with Gravy

I love roast chicken, it is my ultimate comfort food, but a whole chicken is too big for just me. Sometimes I have a Poussin, which is much smaller, but I found some chicken legs in a farm shop in Northumberland, which are easier to stuff. I also love goats cheese and chicken and goats cheese seemed like a winning combination, so I added a few things to it and stuffed the chicken leg.



I served it with steamed broccoli and pasta with cabbage and pesto. The chicken was delicious, but I didn't really like the cabbage. It left a very strange after taste in my mouth!

Sun dried Tomato, Sage and Goats Cheese Stuffed Chicken Leg with Gravy
(Serves 1)

1 chicken leg
1/4 small log soft goats cheese
2 sun dried tomato pieces, sliced
3 sage leaves sliced

Preheat the oven to 200C

Make a pocket between the skin and the flesh of the chicken leg.

Slice the goats cheese, sun dried tomatoes and sage thinly and stuff the pocket with the cheese, sun dried tomatoes and sage.

Cook the chicken leg for about 30-40 mins until the skin is golden and crispy.

I left it to rest a bit whilst I made gravy with the pan juices by adding a little plain flour to the roasting pan and then some hot water and stirring. I put it back in the oven for about five mins
and voila lovely thick gravy.