Italian Version- Chicken Thigh Roulade (Sous-Vide)

 

(OP-2018) This is a supplemental post to my Chicken Thigh Roulade. As previously discussed, the Thigh is a blank canvas to numerous cuisines. This is one of many versions that could be called Italian. For complete details and instructions, click the link above. In this post, I'll give a brief overview. There are many ingredients one could use to call this dish Italian. This is just one variant of many different ideas that come to mind. 

In this version, I broke down an entire organic Chicken just to harvest the thighs and all the skin. 

I used all kinds of Italian herbs and spices, including a bit of Bruschetta pre-mixed by McCormicks. Let's not forget the most crucial ingredient, the salt!!! 

At this part of the process, I stuck everything in a baggy and gave it a 24- hour stay in the refrigerator (Dry-Brine). In the baggy went the thighs and skin. Although the skin was not directly treated with herbs and spices, some will adhere, which is good. Adding extra layers of flavor is excellent. 

The steps that are missing are outlined in the link above. Most importantly, do not rinse anything off. 

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Create your breading station. Flour, eggs, and Italian Bread Crumbs. Spike the flour and bread crumbs with more spices, herbs, and salt. I always add Pecorino Cheese to my bread crumbs. Refrigerate for about 10-15 minutes which will help dry the surface and allow for a better fry.....aka browning. If you want to, you could do this step 24 hours in advance. 

The Roulades were fried at 325f degrees until golden brown. At 325f, they will brown up nicely, and the internal temp will rise to about 170-180f. If the oil is any hotter, the outside might get too dark before the center is fully cooked. 

Provolone Cheese was shaped and cut using a 2-inch biscuit cutter. 

Chicken Thighs were sliced into medallions and placed on a bed of bright greens.  Provolone Cheese, Pecorino Cheese, Marina Sauce, Sun-dried Tomatoes, Toasted Pinenuts, and more spices and herbs.