Chicken thighs

To prepare the stuffing, first slice the onions and carrot into julienne strips.

In a pan, add a splash of GOYA® Extra Virgin Olive Oil and when hot, add the vegetables and sauté.

Once the vegetables are ready, add the rinsed GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, mix together, add salt and pepper to taste and take off the heat. Put to one side.

Sprinkle salt and pepper on the deboned chicken thighs (leave the skin on) and place on a tray, open and ready to stuff.

Add some spinach leaves, cheese and stuffing. Roll them up and tie with cooking twine to stop the stuffing from falling out.

Then, add a splash of GOYA® Extra Virgin Olive Oil, and once the pan is hot, add the stuffed chicken thighs and brown them.

Add the white wine and chicken stock and leave to cook for about 30 minutes or until tender.

Take the chicken thighs off the heat, remove the twine and slice into medallions. Serve with some green salad with sweetcorn, cherry tomatoes drizzled with freshly squeezed lemon juice, GOYA® Extra Virgin Olive Oil, and salt to taste. bon appetit!