Recipe for Chicken Thighs Stuffed with Leeks and Cream Cheese 
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Yield:
6
Ingredients:
Amount Ingredient
1 x and 1/2 Tsp butter
2 x Leeks, chopped
1 clv garlic, crushed
2 tsp chopped Parsley
1 tsp chopped Tarragon
3/4 cup (185g/6oz) Cream Cheese, softened
1/4 cup (30g/1 oz) walnuts, chopped
6 x Chicken Thighs
2 tsp Oil
1/4 cup (30g/1 oz) Butter
2 tsp chopped fresh Tarragon
2 tsp dried Rosemary
Instructions:
Instructions: Preheat oven to 180C (350F)

Melt 1 and 1/2 Tsp butter, add leeks and cook over low heat until leeks soften, add garlic and cook for a further 1 minute. Place leeks in a bowl with herbs, cream cheese and walnuts and beat until combined. Place an equal amount of cheese mixture under the skin of each chicken thigh, then smooth skin over filling.

Heat oil and remaining butter in baking dish, add chicken and cook in oven for 30 mins, or until chicken is golden brown and cooked through. During cooking, baste chicken frequently. After cooling, sprinkle chicken with tarragon and rosemary.

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