* recipe adopted from Gordon Ramsay
Ingredients:
1pc boneless chicken thighs (skin optional)
1/2 cup pistachios (with shell removed and coarsely chopped)
1/2 cup minced parsley
1/2 tsp fresh thyme
1/2 cup ground sausage, sausage skin removed
4 strips of bacon
Sauce/ Gravy (optional. You can use your favourite tomato sauce, etc)
3 cups water
1/3 cup sherry vinegar
1/4 Marsala
1/4 chicken broth
How to Make:
1. Combine sausage, pistachios, thyme, parsley, along with a dash of salt and pepper as a whole in a bowl.
2. Place chicken flat on a working top, skin facing table top. Put sausage mixture on top centre of the chicken and roll the chicken over until it covers majority with the stuffing. Set aside.
3. Place a sheet of aluminium foil on table top. Sprinkle with a dash of olive oil, salt and pepper. Then place the bacon on top of it. Put the chicken roll on top of bacon strips. Roll the bacon and chicken roll with the aluminium foil like a candy, with both ends tightly sealed.
4. Heat up a pot of water. When it boils, place the chicken roll in foil inside the boiling water for 25 min in medium fire.
5. Remove chicken from the pot. Once cooled, place inside fridge.
6. when ready to eat, take chicken out from fridge, remove foil gently so the bacon wrapped with chicken neatly. and use kitchen towel to dry it out when it's wet.
7. Heat up a frying pan, add olive oil, then pan fry the bacon chicken roll until golden in all sides.
8. If you like to make the sauce/gravy - remove the bacon chicken roll to a dish, then deglaze the pan using the sherry vinegar along with the bacon juices and oil at medium fire. Add Marsala and chicken broth, stirring frequently before sauce thickened.
9. Slice chicken roll at an angle, drizzle sauce on top and enjoy with some white rice or plain pasta with your favourite white wine.
Enjoy!
