Crispy Skin Chicken Roulade Recipe
Sweet Potato Dumpling | Winter Vegetables | Chicken Gravy
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Ingredients
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For the Crispy Skin Chicken Roulade
For the Sweet Potato Dumpling
For the Winter Vegetables
For the Chicken Gravy
Method
For the Crispy Skin Chicken Roulade
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Season the chicken thighs with salt and black pepper on both sides.
- 2
Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2 minutes.
- 3
Bake the Chicken
Sprinkle chopped thyme over the chicken and transfer the skillet to the preheated oven. Bake for 15-20 minutes until cooked through. Remove from the oven and let rest before slicing into roulades.
For the Sweet Potato Dumpling
- 4
Cook the Sweet Potatoes
Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth.
- 5
Make the Dumpling Dough
In a mixing bowl, combine the mashed sweet potatoes, flour, egg, and salt. Mix until a dough forms. If too sticky, add more flour as needed.
- 6
Form the Dumplings
Divide the dough into small balls (about the size of a golf ball). Flatten slightly and set aside.
- 7
Cook the Dumplings
Bring a large pot of salted water to a boil. Drop the dumplings into the water and cook until they float to the surface, about 5 minutes. Remove and set aside.
For the Winter Vegetables
- 8
Prepare the Vegetables
Toss carrots, Brussels sprouts, and parsnips with olive oil, salt, and black pepper in a large bowl.
- 9
Roast the Vegetables
Spread the vegetables on a baking sheet and roast in the oven (use the same oven as for the chicken) for about 20-25 minutes until tender and caramelized.
For the Chicken Gravy
- 10
Make the Gravy
In a small saucepan, add the chicken drippings and heat over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes.
- 11
Add the Broth
Gradually whisk in the chicken broth, stirring continuously until the gravy thickens. Season with salt and black pepper to taste.
