Ingredients
- 6 chicken thigh fillets (about 800 g/1 lb 12 oz), skin left on
- 12 thin slices of centre-cut bacon
- 2 tablespoons extra virgin olive oil
- 375 ml (13 fl oz/1½ cups) red wine
- 375 ml (13 fl oz/1½ cups) chicken stock
- 1 tablespoon balsamic vinegar
- 2½ teaspoons caster (superfine) sugar
- 500 g (1 lb 2 oz) baby potatoes, halved
- 300 g (10½ oz) broccolini, cut lengthways into long, thin florets
- ready-made aïoli, to serve (optional)
Pine nut, caper and currant stuffing
- 100 g (3½ oz/1¼ cups) fresh breadcrumbs
- 55 g (2 oz/¼ cup) chopped pitted green olives
- 3 anchovy fillets, finely chopped
- 2½ tablespoons baby capers, rinsed and drained
- 40 g (1½ oz/¼ cup) pine nuts, chopped
- 1 small garlic clove, finely chopped
- 35 g (1¼ oz/¼ cup) currants
- 2½ tablespoons chopped flat-leaf (Italian) parsley
- 65 g (2½ oz/¾ cup) grated pecorino cheese
- 1 egg, lightly beaten
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Place one chicken thigh, skin side down, on a board. Using a sharp knife and holding it at a 45-degree angle to the chicken, make cuts in the meat to butterfly it open, taking care not to cut all the way through the chicken. Use a meat mallet to carefully pound each thigh out to measure roughly 16 × 18 cm (6¼ × 7 inches). Repeat with the remaining chicken thighs.
3. Put the stuffing ingredients in a bowl, season with sea salt and freshly ground black pepper and mix well. Working one at a time, divide the stuffing among the chicken pieces, pressing it on firmly; carefully roll each one up. Slightly overlap two bacon slices on a board, then place a rolled chicken thigh on the bacon slices and carefully roll the bacon around to enclose. Using kitchen string, tie the bacon at 2 cm (¾ inch) intervals to hold it in place. Repeat to form six neat bundles.
4. Heat the olive oil in a large flameproof casserole dish. Cook the chicken rolls over medium heat, turning often, for 5 minutes, or until browned all over. Add the wine, stock, vinegar, sugar and potatoes. Bring to a simmer, then reduce the heat to low; cover and simmer for 15 minutes. Place the broccolini over the chicken, then cover and simmer for another 15 minutes, or until the vegetables are tender and the chicken is cooked through.
5. Remove the vegetables and chicken to a bowl and cover to keep warm. Increase the heat to high and boil the cooking liquid for 10–15 minutes, or until reduced by half. Untie the chicken rolls, then return them to the pan with the vegetables to warm through. Remove the chicken parcels, cut each in half on the diagonal and divide among warm shallow bowls with the vegetables. Spoon the sauce over and serve, with aïoli if desired.
