Rolled Chicken with Roast Paprika & Sage Potatoes, Pepperonata & Bean Parcel wrapped in Prosciutto

Episode 108 - Rolled Chicken with Roast Paprika & Sage Potatoes, Pepperonata & Bean Parcel wrapped in Prosciutto


  • Beans:
  • 300g Frozen Beans
  • 100g Prosciutto
  • Olive Oil
  • Chicken stock
  • Garlic
  • Stuffed Chicken:
  • 20g Sage
  • 20g Oregano
  • 150g Breadcrumbs
  • 1 Onion (peeled & finely chopped)
  • 50g Pancetta (chopped finely)
  • 50g Bacon (chopped finely)
  • Paprika (fine sprinkle)
  • Sage (fine sprinkle)
  • Rosemary (fine sprinkle)
  • Salt and Pepper (to taste)
  • Olive Oil
  • Pepperonata:
  • 2 Green Capsicums
  • 2 Red Capsicums
  • 1 Onion
  • Olive Oil
  • 1 teaspoon Butter
  • 3 Potatoes
  • ¼ glass of Sweet Wine
  • 350 - 400ml Italian Tomato Sauce
  • Chicken Stock (to taste)
  • Salt and Pepper
  • Potatoes:
  • 6 Potatoes (cut in half)
  • Olive Oil
  • Salt and Pepper
  • 10g Paprika
  • 10g Sage
  • 10g Oregano
  • Half glass of water/liquid stock (chicken)


  1. On an extended bed of prosciutto neatly place a parcel of frozen bean and roll.
  2. Place in a stainless steel tray, add garlic, olive oil and liquid stock.
  3. Cover with foil and bake in oven until tender for approx 15 minutes.
Chicken Stuffing:
  1. Place breadcrumbs, pancetta, wine, onion, bacon, sage, oregano and mix altogether.
  2. Add liquid stock until firm.
  3. Roll out chicken thigh, add stuffing and roll.
  4. Using cooking twine, tie chicken together. Place chicken rolls in a baking tray.
  5. Add salt, pepper, olive oil, paprika, sage and rosemary.
  6. Add liquid stock.
  7. Wrap foil over tray and cook for 20 minutes at 180°C.
  8. Remove foil and drain excess liquid.
  9. Cook for a further 20 minutes.
  1. Cut capsicums into long strips and chop onions into cubes.
  2. Heat oil & butter over medium heat.
  3. Fry onions for 2 minutes before adding capsicum.
  4. Remove from stove.
  5. Cut potatoes into thin wedges and shallow fry.
  6. Place the cooked potato wedges into pot with capsicum.
  7. Add wine and tomato sauce and cook until semi-soft.
  8. Add salt, pepper, liquid stock to taste.
  1. Place potatoes in tray.
  2. Add olive oil, salt and pepper and mix well.
  3. Add paprika, sage and oregano aswell as liquid stock.
  4. Cover with foil and place in 180°C oven for 20 minutes before removing foil to drain the juices.
  5. Cook for a further 15-20 minutes (or until golden brown).