Baked Bacon Wrapped Chicken Thighs with Mustard, Chestnut, Sage & Sausage

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Baked Bacon Wrapped Chicken Thighs with Mustard, Chestnut, Sage & Sausage

Stuffing is an essential part of a Christmas dinner for me but a good stuffing works anytime of the year, especially if it’s cooked in a meat or wrapped in bacon. Here, I have taken the best of both worlds by butterflying a chicken thigh, seasoning & spreading a layer of Maille mustard for extra bite & contrast before adding a layer of rich, beautiful chestnut stuffing before rolling & wrapping in bacon. The mustard & bacon juices soak into the chicken & stuffing, becoming crispy on outside whilst chicken & stuffing stay moist.

For complete Christmas meal bites, allow the chicken wraps to cool slightly, slice on the diagonal & use a cocktail stick to create handy little bit size pieces of deliciousness.


5 large chicken thighs
200g of smoked streaky bacon
3 tbs of Maille mustard
200g of sausage meat
100g of dry stuffing mix
50g of chopped roasted chestnut
1 finely diced celery stick
1/2 finely diced white onion
1 tbs dried sage

1. Ahead of time, prepare stuffing before chicken by mixing sausage meat, celery, onion, chestnut, sage & dry stuffing mix in a bowl with a little water.
2. Remove skin, debone & butterfly the chicken thighs so they are thin.
3. Season inside with a little salt & pepper.
4. Spread the inside with Maille mustard.
5. Create a thin layer of stuffing before rolling chicken.
6. Wrap chicken in bacon tightly & bake for around 30 minutes till bacon crispy.

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