500g ground meat

5 chicken thighs

2 carrots

2 bell peppers

2 courgettes

1 small leek

1 clove of garlic

1 small cup of honey

1 small cup of Balsamic Vinegar of Modena IGP

2 sticks of celery

50g butter

1 sprig of rosemary

thyme

salt

pepper

Clean the vegetables and cut into pieces, debone the chicken thighs (it is not difficult, however, if you can’t make it, ask your trusted meat vendor).

Do not throw away the remaining of the vegetables after cleaning, as you will make a stock with that and the chicken bones. Let the stock, you will use it later on.

In a bowl pour the honey and the Balsamic Vinegar of Modena IGP and two small cups of hot water, mix with a fork and dip the deboned chicken thighs. The chicken should marinate in this sauce for at least 3/4 of an hour.

Now it is time to season the ground meat with garlic, rosemary, salt, pepper and thyme all chopped together.

When the marinating time is over, drain the thighs (be careful not to throw away the liquid mixture of honey and Balsamic Vinegar of Modena IGP: that is precious stuff), fill the chicken thighs with the ground meat prepared earlier and pin close the pieces with a toothpick.

Cooking

Sauté in a skillet a clove of garlic with butter, remove the garlic, add the leek and let it brown. Add the chicken thighs and the marinade sauce, let evaporate a little, salt, add a ladle of stock and the chopped vegetables. Cook over moderate heat for 15 minutes with the lid on. After 15 minutes remove the lid, turn the thighs and cook for another 15 minutes, if needed, add some stock.