for 4 people

To prepare

4	chicken thighs (each approx. 200 g)

Filling

2 bunch	wild garlic (approx. 40 g)
120 g	plain organic cream cheese
1 tbsp	liquid honey
¼ tsp	salt

some	toothpicks

Chicken

1 tbsp	olive oil
½ tsp	salt
a little	pepper

Vegetables

1 tbsp	olive oil
200 g	baby carrots
¼ tsp	salt
a little	pepper

3	spring onions incl. green parts
1 dl	water
½ tsp	sugar

How it's done

To prepare

Remove the lower thigh bones from the chicken.

Filling

Finely chop the wild garlic, place in a bowl with the cream cheese and honey, mix, season with salt.

Spread the filling inside the resulting openings of the chicken thighs. Seal using cocktail sticks.

Chicken

Heat the oil in a frying pan. Season the chicken thighs, add, fry for approx. 10 mins. on each side, turning occasionally. Reduce the heat, cover and fry for approx. 15 mins. over a low heat. Remove the lid and cook for a further 5 mins.

Vegetables

Heat the oil in a non-stick frying pan. Add the carrots, season, sauté over a medium heat for approx. 5 mins. Reduce the heat.

Halve the spring onions lengthwise and crosswise, add with the water, cover and simmer for approx. 5 mins. Remove the lid, sprinkle with sugar, cook until the water has evaporated. Serve the vegetables with the chicken thighs.

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