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RED EYE CHICKEN THIGHS STUFFED WITH HERB BRIE AND SERRANO HAM

4 Chicken thighs, boneless and skinless
7 oz. Herbed brie cheese, diced
4 oz. Serrano ham, cut in julienne strips
2 cloves garlic, finely chopped
1 shallot, finely chopped
½ cup red wine
3 tbsp. honey
3 tbsp. Filippo Berio® Olive Oil
1 tsp. Oregano, fresh chopped
1 tbsp. parsley, fresh chopped
½ cup double strong black coffee
juice and zest of 1 lime
salt and pepper
1 ½ tbsp flour
1 ½ tbsp. water.

1. Season inside of chicken thighs with salt and pepper. Add equal parts of diced brie and ham to each. Fold thigh over and put a toothpick through the meat edges to seal in the filling.
2. Sear chicken in a non-stick, oven proof sauté pan on all sides at medium high heat.
3. Place pan in a preheated 375° oven for about 12-15 minutes until done. Remove chicken and set aside.
4. Return pan to stove and sauté garlic and shallots lightly in Filippo Berio® Olive Oil. Add remaining ingredients, except flour and water and reduce by 1/3.
5. Mix flour and water together until smooth. Stir into reduction to make gravy. Bring to simmer. Check seasonings.
6. Slice thighs 3 times on bias for presentation.