Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken roulade stuffed with wild mushroom and spinach. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
While there are all kinds of options for chicken roulade fillings, spinach tends to be a favorite in many recipes. There's typically also some kind of cheese used for the filling. In this recipe, you end up with chicken breast that's been stuffed with spinach, mushrooms, and ricotta, and then wrapped (and kept closed) by a few strips of bacon.
Chicken Roulade Stuffed with Wild Mushroom and Spinach is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Roulade Stuffed with Wild Mushroom and Spinach is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken roulade stuffed with wild mushroom and spinach using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:
- Make ready 6 tablespoons olive oil
- Get 1.8 kg whole chicken, deboned, wings and bones reserved
- Get 3 shallots, finely chopped
- Get 6 button mushrooms, roughly chopped
- Make ready 4 Swiss brown mushrooms, roughly chopped
- Prepare 300 ml Madeira
- Take 1 litre chicken stock
- Make ready 125 ml cream
- Prepare 2 cloves garlic, finely chopped
- Get 1 bunch spinach, blanched, drained and finely chopped
- Take 1/2 cauliflower head, divided into small florets
- Make ready 75 g butter
- Take 1 teaspoon truffle oil
- Get 1/2 lemon, juiced
- Take 2 sprigs rosemary
- Make ready 8 baby leeks, sliced
- Get to taste salt and pepper,
In a bowl, combine mushrooms, ricotta cheese, Parmesan cheese, thyme, and garlic, then season with pepper. Roll the stuffed chicken pieces in the flour until completely coated, shaking off the excess, and place seam side down on a platter large enough to hold all of the roulades. Repeat with the remaining chicken pieces and place the platter into the 'fridge for about a half hour to allow the flour coating to adhere to the meat. Serve hot, drizzled with the cooking juices.
Steps 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.
Portobello mushrooms are full-grown chestnut mushrooms and are wonderfully flavoursome. Juicy chicken breast and the fantastic combination of spinach, mushroom and mozzarella cheese - you can't go wrong with it!. Add the remaining shallots and mushrooms. Set aside a third of the mushroom mix for a garnish then mix the remaining with the spinach. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark.
So that is going to wrap it up with this exceptional food chicken roulade stuffed with wild mushroom and spinach recipe. Thank you very much for your time. I’m sure 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 family, friends and colleague. Thank you for reading. Go on get cooking!