During the week we used all of our left overs to make Roast Chicken Thighs Wrapped in Pancetta served with Baby Carrots, courtesy of Billy Law from MasterChef season 3.
Really tasty and easy to make- we rolled the chicken up and wrapped it in the pancetta and made a bit of an apple/carrot slaw, using some of the purple carrots we had bought and used during the week, plus carrots we have been growing in our garden....Nom NOM.
Would you believe we even saw purple and yellow cauliflower at Coles when purchasing purple carrots!!! Even used the carrot peel by throwing it in the deep fryer and making crisps- not sure how good for you that is but it added a crunchy texture atop the chicken......and we felt quite "gourmet" making it. Might look like there's lots of ingredients in this recipe but its mainly spices and herbs! Way to spice up your chicken!!
- Carrot and apple salad
- 60gbutter, diced
- 1 clovegarlic, minced
- 1sprig lemon thyme, leaves picked
- 1carrot, peeled and 1cm diced
- 1apple, peeled and 1cm diced
- Roast chicken roulade
- 4 slicespancetta
- 3chicken thighs, bone removed, fat trimmed
- 1 clovegarlic, minced
- 1 spriglemon thyme, leaves picked
- 20gbutter, long rectangular piece
- 20mlolive oil
- Carrot crisps
- Vegetable oil, for frying
- 2baby carrots, peeled
- Roast carrots
- 1 tablespoonextra virgin olive oil
- 1 bunchbaby carrots, peeled and tops trimmed
- 10gbutter
- Preheat oven to 200°C.
- For carrot and apple salad, heat butter, garlic and thyme in a small frying pan. Add carrot and apple and sauté until golden. Set aside.
- For roast chicken roulade, lay pancetta, slightly overlapping, on a clean chopping board. Lay two chicken thighs next to each other on top of the pancetta. Sprinkle garlic and thyme and a lay long strip of butter on top. Lay the third piece of chicken thigh over the dressed pieces. Gently roll up pancetta around the chicken and truss firmly with kitchen string to hold roulade together.
- Add oil to a hot frying pan and sear parcel all over until evenly golden. Transfer to a baking tray and bake for 20 minutes or until firm to the touch. Rest under loosely wrapped foil.
- For carrot crisps, heat oil in a small saucepan to 190°C. Peel carrot into thin strips using a vegetable peeler and fry until golden, drain on paper towel.
- For roasted carrots, heat a small roasting pan over medium heat, add oil and carrots and toss until just golden, add butter and toss until melted. Transfer to the oven and roast for 10 minutes or until cooked through.
- To serve, slice roast chicken roulade into 2cm slices. Place a bed of carrot and apple salad and serve alongside roast carrots and carrot crisps with a drizzle of the butter sauce from the carrot and apple salad.
