Ingredients

• 2 chicken breast fillets, diced
• 100 g garlic and herb cream cheese (I used boursin with sundried tomato and garlic flavour)
• 4 large chicken thighs, boned
• 500 ml chicken stock
• 50 g cold unsalted butter, cubed
• vegetable oil, for deep frying

Method
1. Working with one chicken thigh at a time, place between two sheets of cling film and then using a rolling pin, flatten to an even thickness. Lay out another large sheet of cling film and lay the flattened chicken thigh skin-side down in the middle of the film. Season with salt and pepper and then pipe the cream cheese along the centre of the meat. Using the cling film to help, roll the chicken up tightly, to enclose the filling and create a sausage shape. Tie the ends tightly together to seal. Repeat with the remaining thighs and mousse

2. Bring a large pan of water to the boil, carefully add the chicken parcels, cover and remove the pan from the heat. Allow the chicken to poach in the pan, off the heat, for about 20 minutes. Then using a slotted spoon remove the chicken parcels from the pan, drain on kitchen paper and leave to cool slightly. Remove from the cling film and pat dry with kitchen towel.

3. Heat the oil for searing. Sear the chicken parcels, in batches, for about 5 minutes until the skin is crisp and golden. Transfer to a plate and drain on kitchen paper. Leave to rest for a couple of minutes and then carve into thick slices. If meat still pink, let the chicken rest in the oven for a while before serving. Arrange on warm serving plates and spoon over sauce to serve.