Bacon Wrapped Chicken Roulade

 

This is a French dish called poulet farci but more commonly known as Chicken Roulade. Roulade is a french word for 'roll-up'. There are a variety of recipes out there in internet, some stuffed the chicken with fillings like bacon, cheese and spinach, while a few wrap the chicken in bacon. Cooking method differs widely too, with some baking the roulade and others poaching followed by pan searing the roulade. I think my recipe below is the simplest method to make roulades. You can customise by adding fillings if you like.

Ingredients:

2 pieces chicken thigh (deboned) 

Seasoning: 1/4 tsp salt, dashes of freshly ground pepper, 1/4 tsp thyme, 1/4 tsp onion powder, 1/2 tsp paprika

8 pieces of smoked bacon

Method:

1. Season chicken thigh.

2. On a baking sheet, lay bacon strips across the sheet. Place the chicken thigh one end of the bacon strips, tuck the chicken thigh and roll it up using the baking sheet as tightly as possible. Then wrap the roulade using aluminum foil.

3. Boil a pot of water and add the roulades. Poach for 30 mins over medium high heat. Turn the roulades around for even poaching. After poaching, drain the liquid and set aside the roulades to cool.

4. Once cooled, remove the aluminum foil and baking sheet gently. Heat 2 tablespoons of cooking oil in a large heavy skillet over medium-high heat. Add the chicken roulades and sear all sides until brown and aromatic.

5. Transfer to serving plate and rest 10 minutes. Then cut up the roulades into thick slices and serve!