Chicken Roulade with Goat Cheese and Wild Garlic
·Tip
For this roulade I bought two chicken breast 'butterflies' with the ribs still attached and removed the breastbone myself. I use the bones for a small stock to braise the roulades in. In the morning, bone the chicken and simmer the bones in a small pot with a small carrot, a piece of parsley root, seasoning and salt. Simmer for 1.5 hours.
Flatten and fill
Butterfly-cut the boned chicken breast to open it up into a larger piece, then lightly flatten it. Season with salt and pepper on both sides. Lay wild garlic leaves (5 leaves) over the chicken.
Add tomato and goat cheese, then tie up
On top of the wild garlic, add 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 a 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 breastbones.
Braise until tender
Cover and braise until tender — around 20 minutes, though it may take longer if your pieces of meat are thicker.
Prepare the mushrooms
Finely chop the shallot and slice the mushrooms thinly. Melt butter in a pan and add the mushrooms and shallot. Fry over high heat 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 to fry.
Reduce the sauce
Remove the cooked chicken roulades from the pan juices. Reduce the sauce by boiling it hard. Slice the roulades on the diagonal into rounds.
Serving
Serve with rice, topped with the sauce, sprinkled with the mushrooms and chopped fresh wild garlic.
