Serves 6

  • 6 skinless chicken thighs
  • 100 g/3 ½ oz fontina (or other melting cheese)
  • 24 pancetta rashers
  • salt
  • black pepper
  • chives


  • Cut the thighs lengthwise down to the bone and debone them trimming away the cartilage as well. Divide each thigh in two halves.
  • Put the pancetta slices onto pudding moulds in a crisscross pattern.
  • Slice the fontina into about 1 cm (1/2 in) cubes.
  • Place each half of the thigh into the moulds, put a cheese cube in the centre, fold and secure it. Turn the moulds upside down.
  • Arrange them on the baking pan and cook them at 170°C (340°F) until the pancetta is golden. Rotate the pan regularly. If the thighs have not yet reached the core temp of 74°C (160°F), move the pan away from the fire and wait for the end of the cooking.
  • Serve the chicken thighs over a bed of parsley-dredged courgettes and sprinkle with finely chopped chives.