Classic Chicken Roulade with a twist – plating this dish

Sound On 🔊- the Extended Chicken Roulade – done here with chicken thighs, skin on, deboned, two cheeses, sundried tomato, spinach and roasted garlic paste.

It’s been years since I’ve done a chicken roulade, and I wanted to make chicken special again. A good foundation requires little effort in what it holds inside, Jeeze much like Bae, no need to reinvent the wheel here when you have good bones!

Flattened chicken thigh meat deboned, skin on, and rolled tightly with confit garlic, smoked prosciutto, sundried tomato, smoked gouda and garlic chive soft cheese with spinach.

Sous vide in a warm bath for a few hours before browning and basing in a cast iron pan. Finish here with whipped mashed potato as smooth and luxurious as me, baby carrots, a beautiful dark finishing sauce with aniseed nodes (Chinese five spice to pull from the sauce). Fried shallot shells and garnished with microgreens and a little green tuile.

Make being delicious on the outside and in look this easy, like Bae, everyday. 🖤

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