Chicken Thigh Rolls

Chicken thigh roulades with spinach and cheese

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

If you want a delicious and impressive dish, chicken thigh roulades are the perfect choice! This simple and quick recipe combines rich flavors and a juicy texture, making it ideal for both a family dinner and a special occasion. Let's discover together how to prepare these delicious roulades, step by step.

Ingredients:
- 4 boneless chicken thighs
- 200 g fresh spinach (or frozen)
- 100 g cheese (or mozzarella for a milder taste)
- Salt and pepper to taste
- 1 teaspoon sweet paprika (optional, for a smoky flavor)
- 1/2 teaspoon chili or ground hot pepper (for a bit of heat)
- 1/2 teaspoon grated nutmeg (for a subtle taste)
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 50 g grated parmesan (optional, for a crunchy topping)

Instructions:

1. Preparing the chicken thighs: Start by deboning the chicken thighs. This step may seem intimidating, but with a little practice, you will easily remove the bone. Use a sharp knife and, with the skin side up, cut along the bone, then carefully detach the meat.

2. Cooking the spinach: In a medium skillet, add a tablespoon of olive oil and sauté the chopped garlic until golden. Add the spinach and cook for 3-4 minutes until it wilts. If using frozen spinach, make sure it is thawed and well-drained. Season with salt, pepper, and nutmeg.

3. Filling the roulades: On each piece of chicken thigh, add a layer of sautéed spinach, followed by slices of cheese. If desired, you can also add a dash of sweet paprika for extra flavor. Roll the chicken thigh into a roulade, ensuring that the filling does not spill out.

4. Sealing the roulades: Use a few toothpicks or kitchen twine to seal the roulades so that the filling does not leak during cooking. This step is essential for maintaining the juiciness and flavor of the roulades.

5. Cooking the roulades: In a deep skillet, heat the remaining olive oil over medium heat. Place the roulades and brown them on all sides for about 5 minutes until golden. Then, transfer them to a baking dish and sprinkle grated parmesan on top, if desired.

6. Baking: Preheat the oven to 180°C. Bake the roulades for 20-25 minutes until the meat is fully cooked and juicy. Try to use a kitchen thermometer – the internal temperature of the chicken should be around 75°C.

7. Serving: Once the roulades are ready, let them rest for 5 minutes, then remove the toothpicks or twine. You can serve the roulades alongside a fresh salad or with mashed potatoes for a delicious lunch or dinner.

Personal suggestion: Add some roasted nuts or a handful of sun-dried tomatoes to the filling for a more sophisticated taste. You can also experiment with different cheeses, such as feta or goat cheese, to give your dish a unique touch.

This chicken thigh roulade recipe is not only simple but also extremely versatile, allowing you to use your favorite ingredients and create a dish to your taste. Prepare them and enjoy a delight that will certainly impress!

 Ingredients: 6-8 chicken thighs, 250 g blanched spinach, salt, pepper, 1 lemon, nutmeg flower (I didn't add), chili (fresh or dried), 100 g Mozzarella or Scamorza, 150 g thin slices of Speck/bacon, 3 tablespoons olive oil, 1 glass of white wine, 100 g crème fraîche, sugar to taste.