Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken roulade stuffed with wild mushroom and spinach. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Roulade Stuffed with Wild Mushroom and Spinach is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken Roulade Stuffed with Wild Mushroom and Spinach is something which I have loved my entire life.
The chicken roulade stuffing comprises of cheese, spinach, and mushrooms. The finely chopped stuffing is rolled into the flattened chicken breast for The stuffed chicken roulade can be prepared in under an hour and tastes very good. The best part is that it doesn't require any culinary expertise.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken roulade stuffed with wild mushroom and spinach using 17 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:
- Prepare 6 tablespoons olive oil
- Prepare 1.8 kg whole chicken, deboned, wings and bones reserved
- Make ready 3 shallots, finely chopped
- Get 6 button mushrooms, roughly chopped
- Take 4 Swiss brown mushrooms, roughly chopped
- Make ready 300 ml Madeira
- Prepare 1 litre chicken stock
- Take 125 ml cream
- Make ready 2 cloves garlic, finely chopped
- Take 1 bunch spinach, blanched, drained and finely chopped
- Get 1/2 cauliflower head, divided into small florets
- Make ready 75 g butter
- Prepare 1 teaspoon truffle oil
- Take 1/2 lemon, juiced
- Make ready 2 sprigs rosemary
- Prepare 8 baby leeks, sliced
- Take to taste salt and pepper,
Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Turkey Stuffed with Mushrooms and Spinach. Sliced chicken roll with spinach and mushrooms garnished with vegetables. These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish.
Instructions to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:
- Preheat oven to 210C.
- To make the madeira sauce, heat a large pot over high heat. Add 1 tablespoon oil and brown the chicken wings and bones. Add half of the shallots and half mushrooms and fry for 5 minutes. Deglaze with madeira and reduce by half.
- Add chicken stock and when boiling, reduce to a simmer. Gently reduce by two thirds, uncovered. Strain into a smaller pot and add 2 tbsp cream. Season and set aside, covered to keep warm.
- Meanwhile to make the roulade, heat a frypan over medium heat with 1 tablespoon olive oil and gently fry garlic. Add the remaining shallots and mushrooms. Set aside a third of the mushroom mix for a garnish then mix the remaining with the spinach. Set aside to cool.
- For the cauliflower three ways, place a third of the cauliflower florets onto a baking tray and drizzle with 1 tablespoon oil. Season and roast in the oven for 20 minutes, or until browned.
- For the cauliflower puree, place a pan over medium heat with 1 tablespoon of oil and 40 grams butter and add another third of the cauliflower. Fry for 5 minutes. Add 100ml of water and cook until tender. Add remaining 85ml cream and continue cooking for 15 minutes. Using a stick blender, blitz the cauliflower until smooth. Set aside, keeping warm.
- Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season.
- Slice deboned chicken down the middle and lay flat, skin side down. Place half of the mushroom and spinach mixture onto one chicken half and roll tightly. Truss the roulade with twine. Repeat with other half.
- Place 2 tablespoons olive oil and rosemary in a large fry pan set over medium heat. Season roulades, add to pan and fry until golden brown on all sides. Transfer to the oven to roast until cooked through, about 15 minutes. Remove from oven and allow to rest for 10 minutes. Slice into 5cm thick pieces and set aside.
- In a large sized pan set over medium heat, add remaining 35 grams butter. Add leeks, season and fry until brown. Remove from heat and set asi
- To serve, transfer cauliflower puree to a piping bag and pipe puree onto each plate. Place leek on either side of the puree, place roasted cauliflower and cauliflower salad next to the puree and place chicken slices down the middle of the plate. Top with reserved mushroom mix and drizzle with madeira sauce.
Serve with your favourite pasta or bread. Pound the chicken flat and thin between two sheets of cling film. Chicken stuffed with Mediterranean flavours, served with a mushroom orzo and rocket salad. Roll the chicken roulade from one end to form a cylinder, securing with a cocktail stick if necessary. Stuffed with Gouda cheese, bacon and then grilled, these chicken roulade are simply delicious.
So that’s going to wrap it up for this exceptional food chicken roulade stuffed with wild mushroom and spinach recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
