Stuffed Chicken Roulade
A chicken roulade is essentially rolled and stuffed chicken breast/thigh meat.
A chicken roulade is essentially rolled and stuffed chicken breast/thigh meat. In this recipe, the pounded and flattened chicken thigh is stuffed and rolled with a simple yet delicious filling made of spinach and sun-dried tomato and served with minty pea puree, potato kale croquette, sauteed vegetables, and thyme jus.
Recipe Card
|
Ingredients |
Quantity |
|
For Chicken Roulade |
|
|
Chicken Thigh |
120 gm |
| Spinach |
30 gm |
|
Sundried Tomato |
20 gm |
| Shallot |
5 gm |
|
Garlic |
1 clove |
| Thyme |
A Pinch |
|
Oil |
5 gm |
| Salt |
2 gm |
|
White pepper |
2 gm |
|
For Minty Pea Puree |
|
|
Green Peas |
50 gm |
| Fresh mint leaves |
10 gm |
|
Shallot |
10 gm |
| Garlic |
1 clove |
|
Oil |
5 gm |
| Butter |
5 gm |
|
Salt |
2 gm |
| For Sautéed Vegetables |
|
|
Asparagus |
2 pcs |
| Baby carrot |
2 pcs |
|
Zucchini |
2 gm |
| Broccoli |
2 gm |
|
Olive oil |
2 gm |
| Salt, pepper |
2 gm |
|
For Potato Kale Croquette |
|
| Potato |
20 gm |
|
Kale leaves |
8 gm |
| Thyme |
A pinch |
|
Leeks |
2 gm |
| Chives |
2 gm |
|
Olive oil |
2 gm |
| Salt |
2 gm |
|
Pepper |
2 gm |
| Flour |
10 gm |
|
Egg |
1 pc |
| Breadcrumb |
20 gm |
|
For Thyme Jus |
|
|
Chicken stock |
1 cup |
| Mirepox |
10 gm |
|
Brown roux |
2 gm |
| Fresh thyme |
2 sprig |
|
Salt |
2 gm |
| White pepper |
2 gm |
Method of Preparation: For Chicken Roulade
- Debone the chicken thigh and keep the skin on. Flatten the chicken using Mallet.
- In a pan sauté garlic, onion adds thyme, spinach, and sundried tomato and season.
- Add the mixture in the middle of the chicken thigh roll and gently cover with silver foil and steam in the steaming pot for 20 minutes.
- Remove from the pot Season with salt pepper and seared in a pan add thyme, crushed garlic, and butter.
- Give it a golden color from all the sides. Cut into 3 equal pcs and serve.
For Minty Pea Puree
- Boil 2 cups of water, add salt, once water is boiled cook the peas in it.
- Once peas are tender remove from water.
- On the other side sauté garlic and shallot in a pan, and add peas and fresh mint leaves into it and blend them all together.
- Taste for seasoning and add salt Pepper to taste.
- Serve it warm.
-
For Sauté Vegetables
- Semi-blanch all the vegetables keep on the side.
- Heat a pan and add olive oil.
- When oil gets heated, add the vegetable, sauté and season it with salt and pepper.
For Potato Kale Croquette
- Roast the potato in the oven for 15 minutes in 180` C.
- Remove it from the oven and peel the skin and mash it.
- Add chopped kale leaves, leeks, chives, and thyme into the mixture and seasoned it to taste.
- Mix well and make croquette shape, dip in flour, egg, and bread crumb.
- Before frying, keep in the chiller for 5 minutes.
- Deep Fry the croquette in vegetable oil at 170`C till it's nice and golden in color.
For Thyme Jus
- Use the same pan in which you seared the chicken roulade and sear the mirepoix then add roux, deglaze the pan using the chicken stock and bring to a boil and then simmer.
- Add spring of thyme and check for seasoning before straining.
- Serve hot.
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About the Contributor
Naveen Bharadwaj
Jumeirah Creekside Hotel, DubaiMember of Emirates Culinary Guild
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