Italian-style Chicken Roulade with Creamy Mashed Potato


For the Chicken:

  • 4 chicken thighs fillets, boneless (skin-on if possible)

  • 1 tbsp olive oil

  • 200g sausage mince (Italian style if possible)

  • 1 tin cannellini beans, rinsed and drained

  • 100g sun-dried tomatoes, chopped

  • 1 onion, finely chopped

  • Thyme (optional)

  • 2 garlic cloves, minced

For the Mashed Potatoes:

  • 150g double cream, hot

  • 200g unsalted butter + extra for finishing

  • 750g potatoes (Russet or other good mashing potatoes), peeled

  • Pinch of salt for seasoning

  • Rock or Maldon salt for finishing

Key Equipment

  • Frying pans

  • Aluminium foil

  • Potato masher/ricer

  • String

  • Pots

  • Spatula


To make the filling:

  1. Heat a splash of olive oil in a frying pan. Add the onion and cook until softened, then add the garlic.

  2. Cook for another few minutes. Add the leaves from 3 thyme sprigs if you have them. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through.

  3. Add the sun-dried tomatoes and a couple of tablespoons of the flavoured oil they are stored in.

  4. Stir to combine, then remove from the heat.

  5. Mix with sausage mince and set aside.

To make the Chicken:

  1. Place chicken skin side down on a sheet of aluminium foil.

  2. Place some filling on top of the chicken, then use the aluminium foil to roll up, and tie with string to hold. Repeat.

  3. Place chicken rolls in a pot and fill with water. Bring the pot of a water to a boil and simmer for 20 minutes.

  4. Carefully remove the chicken from the water.

  5. Remove the aluminium foil and pat dry the chicken.

  6. In a non-stick frying pan, heat some olive oil and fry the outside of the chicken till golden brown.

To make the mashed potatoes:

  1. Place the whole potatoes in a pot and cover with water. Slowly bring the water to a gentle simmer.

  2. When potatoes are extremely tender (test the doneness by poking with a paring knife), turn off the heat.

  3. Working one potato at a time, remove from the water, and press through a ricer. Once all of the potatoes have been mashed, transfer them to a saucepan.

  4. Warm the saucepan over medium-low heat. Use a stiff rubber spatula to incorporate a third of the hot cream into the potatoes, and stir in a few cubes of butter until the butter is emulsified into the potatoes.

  5. Keep adding the cream and butter to develop a light, fluffy consistency.

  6. Once you’ve achieved your desired texture, season with salt, transfer to a serving bowl, and top with butter.