Chicken Thighs with Ricotta & Herbs | Flour & Fig

Ingredients

• 8 chicken thighs (boned, skin on)
• 3/4 cup ricotta (210g)
• 1/4 cup grated Parmesan cheese (21g)
• 1 tbsp dry bread crumbs (15g)
• 1/4 cup flat leaf parsley - finely chopped (15g)
• 1/4 cup fresh basil - finely chopped (15g)
• 2 medium garlic cloves, minced
• 2 tsp orange zest (3g)
• salt & pepper to taste
• 2 tbsp olive oil
• 1 cup dry white wine (230ml) or Marsala or Madeira
• 1/2 cup chicken stock (115g) (Vegetable may substituted)
• 3 tbsp butter (42g)