Chicken & Mushroom Roulade

It’s a wee bit fancier than your standard chook for when you invite mates over for dinner.


Pre-heat your oven to 180c before grabbing 4 juicy chicken thighs out of the fridge. Cover a chopping board in cling film, lay down one thigh at a time, cover with another piece of cling film & get your ‘angel wings’ workout by smacking the crap out of them with a rolling pin! Make sure they get nice & thin.

Next, melt a good knob (about 50g) of butter in a frypan to sauté off a dozen finely sliced button mushrooms. Season them extremely generously with salt & pepper. When they’re nice & dark, whack them off the heat & stir through 1/2 teaspoon 0f nutmeg & 60g of well seasoned rice crumb (you can always use breadcrumb if that’s what floats your boat).

Melt a couple of tablespoons of butter in a saucepan & brush over a casserole dish to grease. Set aside the rest.

Lay out the chicken thigh & bung on a good amount of the mushroom filling mix to the end of each one before rolling them up. Place them seam side down into the casserole dish & brush them with the rest of the melted butter. Sprinkle with another handful (60g) of well seasoned rice crumb before pouring over a whole 175ml tub of double cream.

Bake that in the oven, uncovered, for half an hour or until that chook is properly cooked through.


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