Chicken thigh and N’duja porchetta style
about this recipe
This recipe is quick and easy, and delivers fantastic results. Follow the recipe carefully and you shouldn’t get too much leaky n’duja. It can be served cold but I tend to slice the chicken and then fry to brown the sides.
MAKES
6
20 minutes
TOTAL TIME
1:20 hours
OVEN TEMP
190 °c
Ingredients
For the Chicken Porchetta
6 large chicken thighs (about 200g – bone removed, skin-on)
2 shallots, diced
3 cloves garlic, minced
100g N’duja
1 tsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper
2 tbsp olive oil (plus extra for frying)
100ml dry white wine
150ml chicken stock
Butcher’s twine
For the fennel salad
1 large fennel bulb, cut into wedges
A wedge of parmesan
Half a red onion
Marinated artichokes
A few fresh basil and Italian parsley leaves
1 bag of rocket
Extra virgin olive oil
To Serve
Slice into thick rounds
Sourdough bread
Extra virgin olive oil
Optional sides: chilli butter, pesto, or tapenade
Equipment
Stirring Spoon, heat proof spatula
Chopping board
Raw meat chopping board
Cooks knife
Measuring spoons
Mixing bowls
Scales
Measuring jug
Butchers twine
Potato peeler
method
1. Preheat Your Oven
Set your oven to 190°C (375°F).
2. Prepare the Chicken Thighs
Check the chicken thighs for any small bits of bone.
Lay the chicken thighs out on a clean surface and spread out, using a sharp knife, cut into the thicker parts to open them out and then season with slat and pepper.
3. Make the N’duja Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced shallots, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute. Add the N’duja, breaking it up with a spoon as it melts into the mixture.
Mix in the fresh rosemary, thyme, and lemon zest. Cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
4. Assemble the Chicken Rolls
Evenly spread the N’duja mixture over the seasoned chicken thighs and allow to cool completley so the n’duja sets back to firm. Now roll each thigh as tightly as possible without squeezing out the filling. Secure with butcher’s twine, tying at 1-2 inch intervals to prevent them from opening during cooking.
5. Sear the Chicken
Heat 1-2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 4 minutes).
Deglaze the pan with white wine, scraping up any browned bits, then pour in the chicken stock.
6. Roast in the Oven
Transfer the skillet to the preheated oven. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove from the oven and loosely cover with foil. Let the chicken rest for 10 minutes.
7. Prepare the FENNEL SALAD
Toss the fennel in olive oil and roast for 12 minutes at 180˚C. Allow to cool and then mix with fresh sliced red onion and the marinated artichoke pieces. Toss with a litlle olive oil and lemon juice and carefully arrange on your plates with shavings of parmesan, basil, parsley and rocket
8. Serve
Slice the rested chicken rolls and arrange on the salad with some of the juices. Serve with bakset of sour dough bread and butters, tapenade and pesto.
Chef’s Tips
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning.
If you don’t have N’duja, you can substitute it with spicy chorizo, finely chopped.
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