Cream cheese & herb stuffed chicken with braised leeks & bacon
Hands-on time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 8 chicken thighs, skin on and bone in
  • cream cheese, sour cream & full cream Greek yogurt totaling 250ml (you can use only one or all three combined in whatever quantities you like, depending on what you have in the fridge, but I would definitely recommend the cheese & sour cream)
  • hand full of chopped, fresh herbs (thyme and chives work particularly well)
  • 125 grams bacon, diced
  • 300g leeks, thinly sliced
  • 1 cup chicken stock
  • a squeeze of lemon juice if you don't use sour cream
  • 1 tablespoon flour
  • 2 tablespoons butter
  • Seasoning
  1. Preheat the oven to 180 degrees C.
  2. Fry the bacon and leeks together over medium heat until softened. This should take about ten minutes. Sprinkle over the flour, stir through, transfer to a baking dish and pour over 250ml chicken stock.
  3. Combine the cheese mixture, herbs and seasoning. Gently ease the skin on the chicken loose with your fingers, keeping the side bits attached to create a pocket. That would be gross if it was Hannibal Lecter creating a skin pocket, but here it's just clever.
  4. Using a spoon, gently stuff the cheese mixture under the skin, using it all up. It should be well stuffed.
  5. Place the chicken on top of the leeks and bacon, dot with butter and cover in foil. Bake for 40 minutes, remove the foil, and bake for a further 25 minutes or until golden. Serve with mash.
This recipe is lovely made with turkey at Christmas time!
Recipe by Two Suitcases and a Tin Pot at