Rolled roast chicken with vegetables — a recipe you can make quickly using simple ingredients such as deboned chicken thighs, escarole, Taggiasca olives, pine nuts and beer. Using deboned and joined chicken thighs you can create a very tasty and tender stuffed roll. The cost is modest, so with little expense you can make a good impression. If you prefer, you can also make single portions by stuffing and tying each thigh separately. Follow me for the method.
Other recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 4Servings
- Cooking methods: Stovetop, low heat
- 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 (boneless (including upper thigh))
- 3.5 cups escarole (endive)
- 6 pieces Taggiasca olives (pitted)
- 2 tbsp pine nuts
- 1 clove garlic
- 3 1/3 tbsp extra virgin olive oil (half for the vegetables and half for cooking the roast)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp fine salt
- 2/3 cup light beer
Tools
- Kitchen scale
- Cutting board
- Kitchen twine
- Roasting pan
Steps
Remove the bone from the thighs, open them and, while keeping them on a cutting board placed on parchment paper, pound them with a meat mallet keeping them close together so they are not too thick. Rinse the escarole under running water, drain it and chop the leaves. In a pan pour half of the oil, add the raisins, pine nuts, the 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 is fairly dry.
Salt the meat, spread the vegetable mixture on top and sprinkle with grated Parmesan. Begin rolling from one side, helping with toothpicks if needed and trying not to let the filling escape. Tie it further with kitchen twine and slip a sprig of rosemary underneath. Pour the remaining oil into a roasting pan and brown the roll on all sides. As soon as it has color, deglaze with the beer and once it has evaporated lower the heat, cover and let cook for 1 hour, turning occasionally. Once cooled, slice. Serve accompanied by fried or roasted potatoes.
Tips
If not serving immediately, I recommend wrapping the Rolled roast chicken with vegetables first in parchment paper and then in aluminum foil and slicing it later.
FAQ (Questions & Answers)
What can I use for the filling instead of the vegetables?
You can stuff it with slices of cooked ham or pancetta and add a melting cheese such as Fontina.
I don’t want to use beer or wine; what can I substitute them with?
Use meat or vegetable broth.
