Go Back
Print

Paprika Chicken with Roasted Fennel

Servings 6

Ingredients

Chicken Roulade

  • 12 slices prosciutto
  • 6 chicken thigh fillets
  • 2 Tb butter
  • salt & pepper to taste
  • 2 Tb olive oil
  • 2 Tb butter
  • 1 tsp paprika

Roast Vegetables

  • 2 fennel bulbs trimmed
  • 2 small red onions
  • 1 large red apple cored
  • 1 Tb apple cider vinegar
  • 4 Tb olive oil
  • 1 Tb fresh rosemary leaves chopped
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 200°C.
  2. In the centre of a square of clingfilm, lay down 2 slices of prosciutto overlapping by 1 cm. Lay the chicken on top of the prosciutto, making sure there is an inch of prosciutto still visible around the edge. Season with salt and pepper.
  3. Using the clingfilm to help pull up the three ends of the prosciutto slices, tightly roll up the chicken into a cylinder, making sure the chicken is completely wrapped in prosciutto. Firm up in the freezer for 5-10mins.
  4. Unwrap the cling film from the chicken and re-wrap each one tightly with tin foil. Place onto a lined baking tray and bake for 35 minutes.
  5. Melt the butter and oil in a frypan over medium-high heat, remove the tin foil and sear the chicken parcels until crispy and golden (about 5-8 mins). Remove the chicken from pan and add the paprika to the oil/butter in the pan, stirring over medium heat for 30 seconds.
  6. Cut each roulade of chicken on an angle into 2 pieces. Serve 3 halves per plate, drizzled with the paprika oil and the roasted vegetables. Garnish with fennel fronds.
  7. Roast Vegetables
  8. Slice fennel, onion and apple into 5mm wedges. Place into a large bowl, toss with the vinegar, oil, rosemary, salt and pepper.
  9. Spread it out onto a lined baking tray in a thin single layer. Roast for 25 minutes or until tender and caramelized.