Yo yo yo, this is what I’m talking about!
Chicken Roll Up. In. Your. Face.
With gravy no less.
Can I spill a secret?
I could eat gravy straight up, no meat, no potatoes, just gravy. Same thing with a bolognese. What can I say, I’m a saucy gal.
I’m also a fan of it with meat, on pasta, Swedish style of course.
But with smoked ham and Castillo blue cheese?
It’s better than childhood memories. And that’s saying a lot seeing as how I grew up when Super Nintendo was at its prime.
Pretty simple ensemble, especially with chicken thighs, no Saran wrap or pounding needed, (though they would substitute perfectly) chicken thighs are much less expensive and come in rollable condition.
Just unroll, layer in ham, cheese and a leaf or two of basil (not pictured ’cause I was a bit loopy still on a Tuesday from my late night on Saturday and plum forgot it, please don’t follow suit.)
Toothpicks are necessary to hold together, though I bet twin would work as well and give forth a more rustic feel… I was in hurry and eating for one, so…
Since I forgot the basil, I figured only a gravy would make up for it; this was my original recipe, back in my post college, pre real world days when I lived with the ‘rents. Ahhh, the days before financial responsibility.
It felt good to get back to my roots, and damn flavorful with purple basil and blue cheese oozing everywhere.
Topped over wild rice, which basically fell apart after cooking (is this normal?) but maintained its garlicky flavor, this dish compliments any grain, potato, soup bowl or spoon.
Ready in 3o minutes, there’s not much to complain about… except that you didn’t double the recipe.
Have at it!
Chicken Roll Up with Gravy
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (4 servings)
- 4 chicken thighs (substitute pounded chicken breast)
- 4 slices smoked ham (preferably nitrate free)
- 4 slices blue cheese (I used Castello)
- 4 basil leaves
- 2 Tbsp grapeseed oil
- freshly cracked black pepper
- 12 toothpicks
- 1.5 Tbsp spelt flour (substitute any flour)
- 1 shallot, minced
- 1.5 c. low sodium chicken stock
- pinch salt
- freshly cracked black pepper
- 2-3 basil leaves, torn
Start by turning on your overhead fan – this can get a tad smokey. Also preheat the oven to 350 degrees.
Assemble your roll ups, lay the chicken thigh with cut portion facing up (see photo) add a slice of ham, piece of basil and blue cheese, roll up and use toothpicks to hold in place. You could also wrap everything up in the ham, then place the ham in the chicken and roll that up.
Heat the grapeseed oil in a large pan over medium high heat, add the chicken and do not move for at least 4 minutes. Using tongs, turn the chicken to the side, and sear for another 3 minutes, repeat on the other side, searing for an additional 3 minutes. If you’re going for gravy, continue with recipe, if you want to eat without gravy, simply place the pan in the oven for another 10 minutes, until baked through. Remove from oven, and enjoy with any grain or a side salad.
To make the gravy, start by turning the heat to low, and removing the chicken roll ups to a side plate. To the already present oil, add the shallot, saute for about a minute, then add the flour, stir and cook for about another minute. Then, add the chicken stock, use a wooden spoon to scrap up all the bits off the bottom of the pan, and a whisk if necessary to incorporate the flour and get a smooth sauce. Sprinkle in a pinch of salt, torn basil leaves and pepper.
Add back in the chicken, coating with gravy if desired, turn off stove top and transfer pan to oven to cook for another 10 minutes.
Carefully remove from oven, enjoy chicken with gravy over mashed potatoes, biscuits, rice, bulgar, quinoa, or solo.