On the inside of the flatten chicken thigh, lay down some slices of onion, capsicum, garlic and a slice of butter. You can add some mustard to give it a little more flavour, if you like.

Roll up the chicken thigh and place it onto of a long piece of bacon rasher, and fasten it together with two tooth picks. Make sure you leave enough of the toothpick out, so that people can see them and can take them out before eating them.

In an oven baking dish, lay down some baking paper (makes it so much easier to clean the baking dish later) and place in the chicken.

Place a knob of butter on top of each one. I place it on the tooth pick to keep it on the top.

Fill the dish with chicken stock, up to half way up the chicken.

This way when the chicken cooks, it is cooking in chicken stock, which makes the chicken very moist and succulent.

Bake in a pre-heated moderate oven, 180ºC or 350F till the bacon on the top is crispy and golden brown and the chicken is cooked through. This will depend on how thick your chicken mignon are and how many are in the baking dish.