Chicken Toulouse Roulade

1. 1

   Preheat oven to 180C (350F).

2. 2

   Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).

3. 3

   Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.

4. 4

   Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).

5. 5

   Spread 1/6 of the pate into the centre half of the thigh.

6. 6

   Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks).

7. 7

   Repeat for the other 5 thighs.

8. 8

   Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.

9. 9

   Remove from the oven and leave to stand for 5-10 minutes.

10. 10

    Slice each roulade into 1cm thick slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.