Brining is an excellent way to season poultry.
It imparts flavor and can safeguard against moisture loss in a protein thats often at-risk for dryness.
Make juicy, well-seasoned chicken, with nothing more than olive juice.
No salt, no additional seasonings.
Shame on me for ever doubting my precious olive juice.
The chicken thighs werent overpowering nor waterlogged, but came out succulent, plump, and subtly salty.
I even tasted a hint of jalapeno.
(Flip them occasionally if theyre sitting in a shallow pool of the brine.)
Youd be rewarded with tender, delicious chicken.
Marinate the chicken in olive juice overnight, or about 12 hours.
Heat up your skillet with a pat of butter and a tablespoon of olive oil.
Shake off the excess brine and lay the chicken pieces flat.
(Heres how to properly trussa roulade.)
Pop the mini roulades into the hot pan and brown on all sides.
Cover the pan during the first half of frying to ensure the center cooks through.
Take the lid off for the final half so it crisps up.
The olive speckled cheese filling will partially ooze out of the roll and cook in the pan.
Resist the urge to correct this or scoop it up.
The cheese will fry crispy on the bottom into freakin fabulous frico.
It tastes like an olive-studded, crunchy cheese stick.
Serve this savory bundle with a crisp, fresh salad, and maybe a handful of olives.
Shake off the excess olive brine and lay the chicken out flat.
Split the cheese mixture between the two pieces of chicken, leaving a half-inch border on one end.
This will be the seam, and where your roll will end.
Heat a skillet over medium-low, and add the butter and olive oil.
Roll up the two chicken pieces, ending with the border that has no cheese filling.
Truss the roulades or put two skewers through each one to keep them from unfolding in the pan.
Fry them over medium heat to brown all sides.
Cover with a lid during the first half of frying to ensure the chicken cooks through.
Enjoy with a side salad, and more olives, of course.
