Rolled Chicken Roast with Vegetables, a recipe to quickly prepare using simple ingredients such as chicken thighs, escarole, olives, pine nuts, and beer. With the boned and united chicken thighs, you can create a very tasty and tender filled roll. The cost is also low, so you can make a good impression with little expense. If you like, you can also make single portions by stuffing and tying the thighs separately. Follow me for the procedure.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove, Slow Fire
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.12 (Kcal)
- Carbohydrates 4.10 (g) of which sugars 3.12 (g)
- Proteins 33.35 (g)
- Fat 24.98 (g) of which saturated 5.61 (g)of which unsaturated 11.58 (g)
- Fibers 1.62 (g)
- Sodium 821.86 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 chicken thighs (with drumstick, boned)
- 10.5 oz escarole (endive)
- 0.7 oz Taggiasca olives (pitted)
- 0.7 oz pine nuts
- 1 clove garlic
- 3.4 tbsp extra virgin olive oil (half for vegetables and half for cooking the roast)
- 0.7 oz grated Parmesan cheese
- 0.1 oz fine salt
- 0.6 cup light beer
Tools
- Food Scale
- Chopping Board
- Kitchen Twine
- Casserole
Steps
Remove the bone from the thighs, open them and while keeping them on a chopping board, place them on parchment paper and pound them with a meat tenderizer keeping them close and away from being too thick. Clean the escarole under running water, drain it and cut the leaves into pieces. In a pan, pour half of the oil, add the raisins, pine nuts, minced garlic clove, and turn on the heat. As soon as it starts to brown, add the escarole, salt and put the lid on. Continue cooking for 10 minutes, stirring occasionally until it remains fairly dry.
Salt the meat, distribute the vegetables on top and sprinkle with the grated Parmesan cheese. Start rolling from one side, using toothpicks if necessary to prevent the filling from escaping. Secure further with kitchen twine and pass under a rosemary sprig. Pour the remaining oil into a pan and brown the roll on all sides. Once browned, pour the beer over it, and once it has evaporated, lower the flame, cover, and let it cook for 1 hour, turning occasionally. Once cooled, slice it. Serve with fried or baked potatoes.
Advice
If not serving immediately, I recommend wrapping the Rolled Chicken Roast with Vegetables in parchment paper and then in foil, slicing it later.
If not serving immediately, I recommend wrapping the Rolled Chicken Roast with Vegetables in parchment paper and then in foil, slicing it later.
FAQ (Questions and Answers)
What can I use for the filling instead of vegetables?
You can fill with slices of cooked ham or bacon and add a melting cheese like Fontina.
I don’t want to use beer or wine, what can I substitute them with?
Use meat or vegetable broth.
