Stuffed Chicken Thigh with Lemon Caper Butter Sauce

This is a truly indulgent recipe.  Chicken thighs stuffed then wrapped in streaky bacon, anointed with a delicious pouring of golden butten, sharpened with leon and capers.

Enough said.

Ingredients
For the Chicken
1 chicken thigh per person, skinned, and the thigh bone removed

1 slice of spicy salami per thigh
3 sprigs of sage per thigh
2 2cm cubes of marinated feta per thigh
2 long strips of streaky bacon per thigh


For the sauce
50 grams of butter per thigh
1 teaspoon capers, drained per thigh
Juice and zest of a lemon
8 sprigs of sage per thigh

Method

Preheat the oven to 180 deg C.

Remove the thigh bone from each of the thighs.  Roll out on a board and fill with the stuffing.

To make the stuffing, finely mince the salami and the sage.  With a fork, mash in to the feta.  Fill the chicken thigh and roll up.  Wrap in the bacon and if necessary, secure with a toothpick.

For the sauce, combine all the ingredients over a high heat until the butter starts to foam and go brown.  Remove from the heat and reserve to pass separately.