1. Cut off the outer buds of the broccoli and roast them in a dry pan.
2. Make a puree of broccoli by cutting off the green outer part from the stem and boil with cream until the broccoli is tender. Mix and season with salt and pepper.
3. Finely grate the stem of the broccoli with a mandoline or potato peeler. Turn the grated broccoli in rapeseed oil, apple cider vinegar and the roasted broccoli. Season with salt, pepper and herbs.
4. To make the crust on green cheese, mix four slices of dark bread with 25 grams of blue cheese in a food processor until the bread is coated with the cheese. Alternatively, you can grate with a knife. Crumble the mass on a plate and let it rest.
5. Cook the thigh fillets in a frying pan. Start by frying the skin side until the skin is golden brown and crispy. Season with salt and pepper. Turn the chicken over and cook until the chicken has an internal temperature of 68 degrees.
6. Arrange the chicken on a plate and sprinkle over the shredded stem of broccoli and the crunchen of blue mold cheese. Press out the purée.
7. Serve with boiled fresh potatoes.

Tip: You might want to invest in a meat thermometer. It’s the best investment you can make when cooking chicken. Without one, there’s a risk of overcooking the chicken.