Ingredients
For the stuffed chicken
1 chicken thigh, bone removed
30g/1oz black pudding
1 tbsp olive oil
salt and freshly ground black pepper
For the chargrilled fennel
1 fennel bulb, sliced into discs
1 tbsp olive oil
Method
1. For the stuffed chicken, place the black pudding into the hole left in the chicken by removing the thigh bone. Pull the chicken flesh around it to enclose the pudding completely and secure with toothpicks. Rub the olive oil over the chicken and season all over with salt and freshly ground black pepper.
2. Heat a griddle pan until hot and chargrill the chicken for 7-8 minutes on each side, or until completely cooked through.
3. Meanwhile, for the chargrilled fennel, place the fennel slices in a bowl with the olive oil and stir well to coat the fennel. Place the fennel slices onto the griddle pan and chargrill on both sides until tender.
4. To serve, place the chargrilled fennel onto a plate and top with the chicken.
