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Cooking
Chicken Roulade with Goat Cheese and Wild Garlic
· 4 servings
Tip
For this roulade I bought two whole chicken breasts (butterflies) and removed the breastbones. I use the bones to make a small stock for braising the roulades. In the morning, I bone the breasts and put the bones on to cook in a small pot with a small carrot, a piece of parsley root, spices and salt. Simmer for 1.5 hours.
Flatten and stuff
Take the boned chicken breast, slice it open a bit more to create a larger surface, and gently flatten it. Season with salt and pepper on both sides. Arrange the wild garlic leaves (5 leaves) over the chicken.
Add the tomato and goat cheese, then tie up
On top of the wild garlic, place the goat cheese (drained of its brine) and one chopped sun-dried tomato. Roll up into a roulade and secure with toothpicks or tie with kitchen string.
Sear in the pan
Sear the roulades in a pan with a little hot oil. Brown on all sides until golden. Then pour in the stock you made from the chicken bones.
Braise until tender
Cover and braise until tender, about 20 minutes. It may take longer if your pieces of meat are thicker.
Prepare the mushrooms
Finely chop the shallot and slice the mushrooms thinly. Melt the butter in a pan and add the mushrooms and shallot. Fry over high heat at first, then you can lower it to medium.
Season
Season with salt, pepper and thyme. Thinly sliced mushrooms only need about five to six minutes of sautéing.
Reduce the sauce
Remove the finished chicken roulades from the pan juices. Reduce the sauce over high heat by boiling rapidly. Slice the roulades on the diagonal into rounds.
Serving
Serve with rice, topped with the sauce, sprinkled with the mushrooms and finished with chopped fresh wild garlic.