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, Dubai

Member of Emirates Culinary Guild

 

 

 

 

 

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