Debone the chicken thighs and place skin-side down onto cling film. Season.
Cut the Fourme d’Ambert into 4 sticks. Place these inside the thighs and season.
Tightly wrap the ballotines in cling film. Repeat the process twice more to ensure that the ballotines remain firmly shut. Simmer in a pan of water for 45 minutes. Leave to cool. Unwrap the ballotines. Pan-sea to give a good colour.
Use the chicken bones to make gravy.
Serve with vegetables of your choice and however your inspiration guides you.
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