Steps

1. First, let's make the homemade sausage. Combine Ground Pork 300g with Black Pepper 1/2 tsp, Cinnamon Powder (a pinch), Rosemary 1 tsp, Cloves 1 pc, Garlic 1 tsp, Salt 1 tsp, and Nutmeg (a pinch).
   🕒 00:08
2. Trim the tendons, cartilage, and excess fat from the Chicken Thighs.
   🕒 01:02
3. Make a cut into the thickest part and open it up to flatten.
   🕒 01:43
4. Lightly season both sides of the Chicken Thighs with Salt and Pepper.
   🕒 02:02
5. Spread the Homemade Sausage 120g evenly over the center of the prepared Chicken Thighs.
   🕒 02:18
6. Fold the Chicken Thighs over the sausage to enclose it and shape.
   🕒 02:49
7. Securely tie the rolled Chicken Thighs with Kitchen Twine. This is crucial to prevent them from opening during cooking.
   🕒 02:55
8. Heat a frying pan and add Olive Oil (to taste).
   🕒 04:56
9. Place the tied Chicken Thighs into the pan, starting with the tied side down (the back), and sear over medium-low heat until golden brown.
   🕒 05:00
10. Once browned, flip and sear the sides until golden brown as well.
    🕒 05:22
11. Boil the Potatoes (to taste) until tender.
    🕒 06:09
12. Mash the boiled Potatoes, add Butter, and season with Salt and Olive Oil 1 tbsp.
    🕒 06:45
13. Turn off the heat, mix in half of the Parmesan Cheese (to taste), and complete the potato puree.
    🕒 07:27
14. Remove excess oil from the pan used to cook the Chicken Thighs with a paper towel, leaving the flavorful fond at the bottom.
    🕒 07:44
15. Increase the heat slightly, add White Wine 200cc a little at a time, and reduce it to allow the chicken to absorb the flavors and evaporate the alcohol.
    🕒 07:52
16. Add White Wine Vinegar (to taste), spoon it over the Chicken Thighs to infuse their tanginess, and cook to reduce the sharp acidity.
    🕒 08:51
17. Let the Chicken Thighs rest off the heat to finish cooking through.
    🕒 09:16
18. Add Fond de Veau (Veal Stock) 150g to the remaining pan sauce and warm it through.
    🕒 09:27
19. Finish the sauce by adding a little Butter for a smooth, rich consistency.
    🕒 10:04
20. Remove the Kitchen Twine from the rested Chicken Thighs and slice them into your desired thickness.
    🕒 10:20
21. Plate the sliced chicken alongside the warmed potato puree.
    🕒 10:32
22. Pour the prepared sauce over the chicken, garnish with Parsley (to taste), and serve.
    🕒 10:49