Chicken roulade with asparagus filling

Ingredients for 4 servings:

• 4 chicken legs
• 3 pairs of Nuremberg sausages, raw
• 8 slices of bacon
• 12 asparagus tips
• 2 spring onions
• n. B. herbs
• some chicken seasoning or salt, pepper and paprika powder
• 1 carrot(s)
• 1 onion(s)
• ¼ celeriac
• ½ leek(s)
• 1 tbsp, heaped tomato paste
• 1 shot of red wine
• 150 ml crème fraîche
• 500 ml vegetable stock
• cornstarch
• 1 tbsp, heaped clarified butter for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Remove the bones from the chicken thighs. Start from the thicker side and cut directly along the bone towards the joint. After removing the bones, flatten the chicken thighs slightly. Season the inside with chicken seasoning or, alternatively, with salt, pepper, and paprika. Remove the casings from the sausages and place the sausage meat in a bowl. Finely slice the spring onions and add them to the stuffing along with the herbs. Mix everything well and spread flat on the chicken thighs. Place two slices of bacon and three asparagus tips on each roulade. Roll up the meat and secure with string or toothpicks. Season the outside as well. Preheat the oven to 170°C (top/bottom heat). Fry the chicken roulades in clarified butter until golden brown all over. Remove from the pan and place on a baking sheet or in a casserole dish. Continue roasting in the preheated oven on the middle rack for approximately 45 minutes. Meanwhile, dice the vegetables into small cubes and cook them in the remaining frying fat. Add the tomato paste and continue roasting. Do not let it overcook. Deglaze with red wine and then vegetable stock. Purée with a hand blender, add the crème fraîche, and thicken with cornstarch if desired. Season with salt and pepper. Simmer for about 5 minutes to remove the starch. Serve with spaetzle and mixed salad.