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Castellini di Pasta | Rolled Chicken with Roast Paprika & Sage Potatoes, Pepperonata & Bean Parcel wrapped in Prosciutto | Panna Cotta with Grappa or Sambuca

Rolled Chicken with Roast Paprika & Sage Potatoes, Pepperonata & Bean Parcel wrapped in Prosciutto

Ingredients:Rolled Chicken with Roast Paprika & Sage Potatoes, Pepperonata & Bean Parcel wrapped in Prosciutto
Beans:
300g Frozen Beans
100g Prosciutto
Olive Oil
Chicken stock
Garlic

Stuffed Chicken:
20g Sage
20g Oregano
150g Breadcrumbs
1 Onion (peeled & finely chopped)
50g Pancetta (chopped finely)
50g Bacon (chopped finely)
Paprika (fine sprinkle)
Sage (fine sprinkle)
Rosemary (fine sprinkle)
Salt and Pepper (to taste)
Olive Oil

Pepperonata:
2 Green Capsicums
2 Red Capsicums
1 Onion
Olive Oil
1 teaspoon Butter
3 Potatoes
¼ glass of Sweet Wine
350 - 400ml Italian Tomato Sauce
Chicken Stock (to taste)
Salt and Pepper

Potatoes:
6 Potatoes (cut in half)
Olive Oil
Salt and Pepper
10g Paprika
10g Sage
10g Oregano
Half glass of water/liquid stock (chicken)

Method:

    Beans:

    1. On an extended bed of prosciutto neatly place a parcel of frozen bean and roll.
    2. Place in a stainless steel tray, add garlic, olive oil and liquid stock.
    3. Cover with foil and bake in oven until tender for approx 15 minutes.

    Chicken Stuffing:

    1. Place breadcrumbs, pancetta, wine, onion, bacon, sage, oregano and mix altogether.
    2. Add liquid stock until firm.
    3. Roll out chicken thigh, add stuffing and roll.
    4. Using cooking twine, tie chicken together. Place chicken rolls in a baking tray.
    5. Add salt, pepper, olive oil, paprika, sage and rosemary.
    6. Add liquid stock.
    7. Wrap foil over tray and cook for 20 minutes at 180°C.
    8. Remove foil and drain excess liquid.
    9. Cook for a further 20 minutes.  

    Pepperonata:

    1. Cut capsicums into long strips and chop onions into cubes.
    2. Heat oil & butter over medium heat.
    3. Fry onions for 2 minutes before adding capsicum.
    4. Remove from stove.
    5. Cut potatoes into thin wedges and shallow fry.
    6. Place the cooked potato wedges into pot with capsicum.
    7. Add wine and tomato sauce and cook until semi-soft.
    8. Add salt, pepper, liquid stock to taste.


    Potatoes:

    1. Place potatoes in tray.
    2. Add olive oil, salt and pepper and mix well.
    3. Add paprika, sage and oregano aswell as liquid stock.
    4. Cover with foil and place in 180°C oven for 20 minutes before removing foil to drain the juices.
    5. Cook for a further 15-20 minutes (or until golden brown).