Chicken Roulade (New England)

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Ingredients — preview

  • 2 tablespoons veg oil
  • 2 each whole chicken leg (leg and thigh de-boned, skin on
  • 3 tablespoons bechamel or mayonnaise very thick
  • 4 tablespoons butternut squash small dice, pan roasted
  • pinch cinnamon
  • pinch nutmeg

Preparation — preview

  1. Line a baking sheet with waxed paper; brush with oil. De-bone your chicken thighs (keep skin on) and pound out 1/8 inch thick.
  2. Pan-roast butternut squash until cooked through. Season with salt, pepper, cinnamon, nutmeg, sugar and lemon zest. Reserve.
  3. Arrange chicken legs in a single layer skin side down on prepared sheet and brush with oil. Season with salt and pepper.
  4. Spread bechamel (or mayo if using) over thighs staying away from edges. Spoon pan-roasted squash over thighs keeping away from edges.

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