1. Preheat oven to 180C (350F). 2. Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage). 3. Take a rasher/slice of bacon/pancetta and lay out on a copping board – if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product. 4. Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up). 5. Spread 1/6 of the pate into the centre half of the thigh. 6. Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the ‘join’. (You may need to secure with toothpicks). 7. Repeat for the other 5 thighs. 8. Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear. 9. Remove from the oven and leave to stand for 5-10 minutes. 10. Slice each roulade into 1cm thick slices and serve. ---------------------------------------------------------------------------
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