Juicy chicken rolls with bacon in orange sauce

Send

Chicken rolls with bacon in orange sauce are incredibly juicy inside, with a golden crisp, in a word, it is this kind of meat that needs to be served on the New Year's table in order to please the guests and to please themselves. The dish is prepared simply, you can do everything in advance, and before serving, warm it under the grill. For the recipe you will need chicken thighs, choose the largest so that the portions are solid, the breast fillet will not work, it is better to cook meatballs with it mushrooms or meatballs de-voly, they are in Kiev.

Preparation time: 2-3 hours
Time for preparing: 30 minutes
Servings Per Container: 3

Ingredients for Bacon Chicken Rolls in Orange Sauce

500 g chicken (chicken thigh pulp);
1 bell pepper;
2-3 stalks of green onions;
1 orange
170 g smoked bacon;
1 sprig of rosemary;
1 clove of garlic;
50 ml apple cider or dry white wine;
salt, pepper, paprika;
refined vegetable oil;
pomegranate seeds and parsley for serving.

The method of preparation of juicy chicken rolls with bacon in orange sauce

Pickle the chicken. We spread the flesh of the thigh on the board, cover with a film, slightly beat off with the edge of the palm. Add salt, pepper, sprinkle with sweet paprika, add rosemary leaves, squeeze a clove of garlic through a press, squeeze the juice from half an orange. We remove the chicken in the refrigerator for a couple of hours, in such a marinade you can leave the meat overnight, nothing will happen to it, it’ll only get better marinated.

For the filling on one chicken roll you will need 2-3 stalks of green onions and as many long slices of sweet bell pepper. So, the light part of the stem of green onions and strips of sweet pepper are fried in vegetable oil for 3-4 minutes.

Put the fried vegetables on the meat about the middle of the piece.

Gently and tightly wrap the chicken so that the vegetables are in the middle of the roll.

Smoked or boiled-smoked bacon, cut very thinly, slices should be almost transparent and flexible. If you don’t succeed in slicing it yourself, it is better to ask the seller in the store to cut the bacon on the slicer. We wrap each roll with several strips of bacon, overlapped.

Now all this construction needs to be fastened. You can pierce with wooden sticks. However, there is always a threat that the sticks will not completely keep the rolls when frying and they will open, so it is better to tie them with a thread. There is a culinary thread - excellent, if not, we take a linen stern or ordinary white x thread (a thin x thread needs to be folded several times). Tie the chicken rolls tightly with a thread, fasten the tip of the thread or knot.

Spray the pan with refined vegetable oil, heat. Put chicken rolls on a preheated frying pan, fry them until golden brown on each side. When the meat is fried, squeeze the juice from half an orange onto it, pour apple cider or white dry wine, and boil over high heat for several minutes. We bring the rolls to readiness in an oven preheated to 170 degrees for 5 minutes.

Juicy chicken rolls with bacon ready. We spread it on a plate, pour the sauce formed during frying, sprinkle with pomegranate seeds, decorate with greens.