Serve 6

We start by boning the chicken thighs without cutting the skin, but with the knife follow the bone and remove it. Prepare the filling by chopping the friarielli with a knife and in a bowl add them to the sausage, the Parmesan cheese and the fiokki, then stuff the chicken legs. Season them with the profumoro , add a drizzle of oil. Bake them in a preheated oven at 180˚C  for 20 minutes. Using a immersion blender emulsify the Pomodorina with some oil then heat the sauce in a pan and place it in the center of the plate. Cut the chicken into slices and put it on top of the sauce. Finally, decorate with a sprig of rosemary and serve