Stuffed Chicken Thigh With Herb Sauce

Preparation method
Preheat the oven to 200C/400F/Gas 6.
For the stuffed chicken, place the green pepper slice into the cavity in the chicken thigh where the bone was, then secure with a piece of string.
Heat the olive oil in an ovenproof, non-stick frying pan and fry the chicken, skin-side down, until crisp and golden-brown. Turn the chicken over and fry the other side until golden-brown.
Transfer the chicken to the oven for 12-15 minutes, or until cooked through. Remove the string from the chicken and place in the centre of a serving plate.
For the sauce, in a small saucepan, heat the chicken stock to a gentle simmer, then whisk in the herbs and butter.
To serve, pour the sauce over the chicken.