Stuffed Chicken Wrapped in Pancetta

Last night I made a very nice meal which went down well with everyone at the table.

I took some chicken thighs and took out the bone. I prefer thighs over the breast meat in the main as I believe the flavour is so much better and is less likely to dry out, though with this method, that is unlikely to happen.

I then took some sausage-meat (by taking the skin of some good quality sausages) and added some finely chopped parsley and rosemary.

I laid out four slices of pancetta onto a square of foil. I laid the boned chicken thigh out on the foil. I placed some of the sausage-meat mixture on the chicken thigh and then rolled the chicken, and then ensured that the pancetta covered the chicken. I then rolled the foil up into a parcel. I ensured (by squeezing) that all the foil parcels were the same size (for even cooking).

The chicken parcels were then poached for twenty minutes, then they were removed from the water.

At this stage (in theory) you should leave them in the fridge to rest and firm up for some time. I didn’t have the time so I left them for ten minutes.

You can pan fry them (ensure that they are dry), however I roasted mine in the oven for ten to fifteen minutes on a bed of pepper, mushrooms and courgettes with a splash of olive oil.

I served the chicken with steamed vegetables, roasted potatoes and roasted parsnips.


Leave a Reply