Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 2 hours 21 minutes
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If you’re a fan of traditional Italian Braciole but looking for a twist on the classic beef version, you’re in for a treat with our Chicken Braciole. This lighter, poultry-based take on the dish might just become your new favorite way to enjoy this Italian comfort food. With tender, flavorful chicken thighs rolled up and stuffed with a unique blend of savory and sweet, this dish is as delicious as it is unexpected.
Why Choose Chicken?
While beef is the go-to for many Braciole recipes, chicken offers a more delicate texture and a lighter flavor that allows the stuffing ingredients to really shine. The chicken thighs stay juicy and tender throughout the cooking process, soaking up the flavors of the prosciutto and rich sauce. Once you try it, you may never go back to the traditional beef version!
A Symphony of Flavors
This Chicken Braciole is all about balance. The savory richness of Parmesan and Pecorino Romano cheeses is perfectly offset by the subtle sweetness of golden raisins. Toasted pine nuts add a layer of nutty crunch, creating a complexity that makes each bite exciting. The shallots and spinach in the filling bring earthy undertones, while the prosciutto adds a salty bite that complements the dish without overpowering the other flavors.
No single ingredient dominates; instead, they work together harmoniously to create a well-rounded and memorable flavor profile. It’s this balance that makes this dish perfect for a special dinner party or a comforting weeknight meal.
A Make-Ahead Wonder
One of the great things about this Chicken Braciole is its versatility. Not only is it incredibly flavorful, but it’s also practical. You can prepare the stuffed chicken thighs up to two days in advance, store them in the fridge, and simply cook them when you’re ready. This makes it an ideal dish for entertaining—minimal fuss on the day of your dinner party, and maximum flavor at the table!
The Challenge of Cooking for a Crowd
While this recipe is perfect for small gatherings, it’s worth noting that if you’re cooking for more than 4 to 6 people, space could become an issue. The chicken needs room to cook evenly, and a typical Dutch oven may not accommodate a large batch. However, for intimate dinners or smaller family meals, this dish is just right.
How to Serve Chicken Braciole
Serve this savory, stuffed chicken with a simple yet luxurious side like mashed potatoes, which will soak up the delicious pan sauce. The buttery, lemony sauce that finishes the dish adds brightness and pairs beautifully with the richness of the braciole.
Pro Tip: For a perfect pairing, try serving this with a floral and well-balanced Italian Pinot Noir. Its bright acidity and light body complement the richness of the dish without overwhelming it.
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Ingredients:
Filling:
1/4 cup pine nuts
6 tablespoons extra-virgin olive oil (divided)
2 each shallots, finely chopped
1 1/2 pounds spinach, stemmed and chopped salt and pepper, to taste
1/4 cup golden raisins
2 cups low-sodium chicken broth (divided)
1/2 cup bread crumbs
1/2 cup Pecorino Romano cheese, grated
Chicken:
8 each chicken thighs, boneless & skinless
4 ounces prosciutto, thin sliced
Sauce:
1/2 cup dry white wine
2 tablespoons unsalted butter
1 tablespoons fresh lemon juice
Instructions:
TOAST PINE NUTS (7 minutes):
In a small skillet, toast the pine nuts over moderately low heat, shaking the pan occasionally, until golden, 5 to 7 minutes.
COOK FILLING (while nuts roast + 12 minutes):
In a large enameled cast-iron casserole (or Dutch Oven), heat 2 tablespoons of the oil. Add the shallots and cook over moderate heat, stirring, until golden, 5 minutes.
Add the spinach and cook, stirring, until wilted; season with salt and pepper.
Add the raisins and 1/2 cup of the chicken broth and bring to a boil, then simmer over moderately high heat until almost all of the liquid has evaporated, 3 minutes.
Transfer the spinach to a bowl and stir in the pine nuts, bread crumbs and cheese; let cool slightly. Wipe out the casserole.
PREP CHICKEN (10 minutes):
Arrange the chicken thighs on a work surface. Top each thigh with a prosciutto slice and the spinach mixture, spreading it evenly and leaving a 1/2-inch border all around.
Tightly roll up each thigh and tie at 1-inch intervals with kitchen string.
COOK CHICKEN (1 hour, 10 minutes):
Heat 2 tablespoons of the oil in the casserole. Season the chicken with salt and pepper and add half of the bundles to the casserole, seam side down. Cook over moderately high heat, turning, until browned all over, 5 minutes.
Transfer the chicken to a platter; scrape up any cheese from the bottom of the casserole. Repeat with the remaining 2 tablespoons of oil and chicken bundles.
Add the wine and remaining 1 1/2 cups of broth to the casserole. Bring to a simmer over moderate heat, scraping up any browned bits. Add the chicken bundles and bring to a boil. Cover and cook over low heat, turning, until the chicken is cooked through, 45 minutes.
Transfer to a cutting board; cover with foil.
MAKE SAUCE (12 minutes):
Strain the liquid and wipe out the casserole. Add the liquid and boil until reduced to 1 1/2 cups, 10 minutes.
Whisk in the butter and lemon juice; season with salt and pepper. Discard the string from the rolls, slice 1-inch thick and serve with the sauce.
This recipe takes quite some time to prep and cook, but it’s well worth it. The recipe would be difficult to make in a Dutch oven for more than 4-6 people because of the cooking space required. There are a bounty of tastes in this recipe. The satiness of the parmesan cheese is offset by the sweetness of the raisins. The pine nuts add a nutty/savory flavor. No ingredient is overpowering; they all work well together.
MAKE AHEAD: The braciole can be refrigerated for up to 2 days before cooking.
SERVING SUGGESTION: Serve with mashed potatoes.
SUGGESTED WINE PAIRING: Floral, balanced Italian Pinot Noir.