The truffle chicken roulade is a classic flavorful and economical main course. It is prepared with deboned chicken thighs stuffed with truffle cream, all rolled up and baked for about 45 minutes. Simple and full of flavor, it can also be served at Christmas parties. I recommend pairing it with a light side dish such as the apple, radicchio, and pomegranate salad.

Check out other recipes with truffle:

Difficulty: Medium
Cost: Medium
Preparation time: 20 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2 chicken thighs (with drumstick)
4 tablespoons truffle (cream)
1 clove garlic
1 sprig rosemary
4 tablespoons extra virgin olive oil
1/2 cup white wine
1 cup vegetable broth
salt
pepper

Tools

1 Pan
1 Kitchen string
1 Strainer
1 Knife

Steps

Debone the chicken thighs and open them flat, or ask your trusted butcher to do it.
Season with salt and pepper.
Spread the truffle cream.
Roll tightly and tie with kitchen string.
Season with salt and pepper on the outside, as well.
Place the rolled thighs in a pan with oil, the whole garlic clove, and the rosemary sprig.
Brown them on all sides.
Deglaze with white wine and as soon as the alcohol has evaporated, add the vegetable broth and cover with a lid. Cook for approximately 30 minutes.
Strain the sauce and keep warm.
Once the chicken roulades are warm, remove the string and slice them.
Serve with the cooking juices.