Leave the chicken fused in a large pan with salt, oil and herbs over medium heat. Add the white wine and let it brown, turning it occasionally for a uniform browning.

Meanwhile, cut the puff pastry into strips of about 2-3 cm.
When the spindles are well browned, wrap the bone with aluminum foil, then roll the dough on the meat.

Place the chicken thighs so prepared on a baking sheet lined with parchment paper, brush the dough with the beaten egg yolk, decorated with sesame seeds and cook for about 20 minutes (or until the pastry is golden) in a preheated ventilated oven at 180 ° C.

Your crust chicken is ready to be served.

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