Chicken roll
This stuffed chicken roulade is a festive dish bursting with flavor, yet still light. The filling of nuts, mushrooms, or fresh herbs adds depth and an earthy character that perfectly complements the winter atmosphere. Serve with a glass of ACALA Sparkling Tea Winter Style , a spicy, refined kombucha-like tea that beautifully balances the rich flavors of the chicken.
Ingredients
- 2 chicken thighs (boneless, skinless) or 1 chicken fillet (butterfly-fried)
- 1 small shallot, finely chopped
- 75 g chestnut mushrooms, finely chopped
- 1 tbsp chopped walnuts or hazelnuts
- 1 tsp fresh thyme or rosemary
- 1 tbsp breadcrumbs
- 1 tbsp butter or oil
- Salt and pepper
- Kitchen string or skewers
Preparation method
- Heat the butter or oil in a pan and sauté the shallot and mushrooms for 5 minutes. Add the nuts, herbs, and breadcrumbs. Season with salt and pepper. Let cool.
- Place the chicken open on a board, season with salt and pepper, and spread the filling over it. Roll it up tightly and tie with kitchen twine or secure with toothpicks.
- Fry the roulade all around until golden brown in a frying pan with some oil.
- Bake for 20–25 minutes at 180°C (350°F), or until cooked through. Let it rest briefly and then slice.
