The chicken rolls in this recipe can be stuffed the day before and stored in the fridge. All other ingredients can be thrown together in no time. The potatoes are already cooked and can be 'par browned' in the oven before the chicken goes in and, while the chicken is resting, popped back in to finish browning. All the salad ingredients can be prepared before hand and tossed together at the last minute.
Rosie
ROAST, STUFFED CHICKEN ROLLS WITH ARTICHOKES, SAGE AND SPECK; ROAST PARMESAN POTATOES AND WITLOF, ROCKET, FENNEL, BROCCOLINI, CHILLI AND GARLIC SALAD
Serves 8
Stuffing
300 gm fresh, gluten-free breadcrumbs
150 mls milk
1/2 bunch sage, finely chopped
1/2 bunch thyme, finely chopped
1/2 bunch flat leaf parsley, finely chopped
2 clove garlic, minced
2 teaspoons fennel seeds
50 gm parmesan, freshly and finely grated
½ teaspoon dried chilli flakes (optional)
Salt flakes and freshly ground black pepper
Moisten the breadcrumbs with milk and squeeze out any excess. Combine all other stuffing ingredients.
Chicken
12 chicken thigh fillets, skin on (around 1.6kg)
12 whole artichokes preserved in oil, drained
250 gm speck, cut into lardons
12 golden shallots, peeled and halved
8 cloves garlic, peeled, left whole
1 lemon, halved, each half finely sliced
½ bunch sage
½ bunch thyme
1 tablespoon fennel seeds
750 ml white wine
¼ bunch flat leaf parsley, leaves only
Lie chicken thigh fillets, skin side down on a board and flatten slightly with a meat mallet. Spread stuffing mixture over each one and roll up. Secure with string or toothpicks. Stuffed chicken rolls can be stored in the fridge over night.
Preheat oven to 200°C.
Place all other ingredients into one or two baking dishes, (don’t overcrowd) place chicken rolls on top, pour over white wine.
Bake for around 30 minutes, turning chicken once and gently tossing vegetables, until the chicken is golden brown and cooked through. Allow to rest for 5-10 minutes. Remove string or toothpicks from chicken rolls, cut in half widthways. Arrange vegetables on a serving platter, top with chicken rolls cut side up, scatter with parsley leaves and serve with parmesan potatoes and witlof, rocket, broccolini, chilli and garlic salad.
PARMESAN POTATOES
Serves 8
2 kg chat potatoes, washed
400 mls olive oil
Salt flakes and freshly ground black pepper
100 gm parmesan, freshly and finely grated
Cover potatoes with water in a large saucepan, bring to the boil and simmer until they are cooked through. Drain well.
Preheat oven to 200°C.
Oil one or two ovenproof baking dishes and place the cooked potatoes in one scant layer in each. With the back of a spoon or with gloved hands, squash the potatoes so that the skin is broken and the flesh is revealed. Drizzle with the remaining olive oil and season with salt and pepper. Bake until golden brown but not quite ready. Remove from oven while you cook the chicken. While the chicken is resting, sprinkle the potatoes with the parmesan and return to the oven to heat through and become crispy and a rich golden brown.
WITLOF, ROCKET, FENNEL, BROCCOLINI, CHILLI AND GARLIC SALAD
Serves 8
2 bunches broccolini, steamed until just cooked
1 clove garlic, finely sliced
1 long red chilli, finely sliced
2 tablespoons olive oil
3 heads witlof, trimmed and cut into eighths lengthways
2 heads fennel, finely shaved
150 gm wild rocket
extra virgin olive oil
red wine vinegar
Salt flakes and freshly ground black pepper
Saute the chilli and garlic in the olive oil for 1 minute. Toss over the cooked broccolini and allow to cool. Roughly chop.
When ready to serve toss together the broccolini, witlof, fennel and rocket. Dress with more oil if necessary and red wine vinegar to taste. Season to taste.