You’ll Need
For the Chicken
4 large boneless, skinless chicken thighs
120g Brie, cut into slices
4 tbsp whole cranberry sauce
4 rashers smoked streaky bacon, cooked and chopped
1 tbsp olive oil, 1 tsp garlic powder
1 tsp onion powder, 1 tsp dried thyme
1 tsp dried sage, 1 tsp smoked paprika, 1 tsp sea salt
½ tsp cracked black pepper
Maple Herb Butter
25g butter, melted
1 tsp maple syrup
½ tsp Dijon mustard
1 tsp chopped fresh parsley
Optional but Dangerous
Crispy fried onions
Chopped pecans
Turkey gravy
Creamy mashed potatoes
Buttered green beans
Method
Preheat your air fryer to 190°C.
Lay each chicken thigh between two sheets of baking paper and gently flatten with a rolling pin until an even thickness.
Place slices of Brie in the centre of each thigh.
Spoon over a tablespoon of cranberry sauce.
Sprinkle with the chopped bacon.
Fold the chicken tightly around the filling, securing with cocktail sticks if needed.
Mix together the olive oil, garlic powder, onion powder, thyme, sage, smoked paprika, salt and black pepper.
Brush the seasoning mixture all over the stuffed chicken.
Arrange the chicken in the air fryer basket with a little space between each piece.
Air fry for 18–22 minutes, turning once halfway through, until the chicken is beautifully golden and reaches an internal temperature of 75°C.
Mix together the melted butter, maple syrup, Dijon mustard and parsley.
Brush the hot chicken with the maple herb butter immediately after cooking.
Rest for 5 minutes, then slice in half to reveal the molten Brie and cranberry centre.
Serve immediately with mashed potatoes, stuffing and plenty of hot gravy.