Chicken Roulade Stuffed with Wild Mushroom and Spinach
Chicken Roulade Stuffed with Wild Mushroom and Spinach

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how 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 little bit unique. This is gonna smell and look delicious.

Chicken Roulade Stuffed with Wild Mushroom and Spinach is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken Roulade Stuffed with Wild Mushroom and Spinach is something that I have loved my whole life.

Wild mushroom mashed potatoes Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish.

To get started with this recipe, we have to 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 can achieve that.

The ingredients needed to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:
  1. Take 6 tablespoons olive oil
  2. Take 1.8 kg whole chicken, deboned, wings and bones reserved
  3. Prepare 3 shallots, finely chopped
  4. Make ready 6 button mushrooms, roughly chopped
  5. Get 4 Swiss brown mushrooms, roughly chopped
  6. Prepare 300 ml Madeira
  7. Take 1 litre chicken stock
  8. Make ready 125 ml cream
  9. Get 2 cloves garlic, finely chopped
  10. Take 1 bunch spinach, blanched, drained and finely chopped
  11. Take 1/2 cauliflower head, divided into small florets
  12. Make ready 75 g butter
  13. Prepare 1 teaspoon truffle oil
  14. Prepare 1/2 lemon, juiced
  15. Prepare 2 sprigs rosemary
  16. Make ready 8 baby leeks, sliced
  17. Prepare to taste salt and pepper,

Cremini mushrooms in this chicken mushroom spinach combination taste amazing! They are simply the brown version of the common white cultivated mushroom. I served with Long Grain and Wild Rice. Definitely a repeat go to recipe.

Steps to make Chicken Roulade Stuffed with Wild Mushroom and Spinach:
  1. Preheat oven to 210C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Using a mandolin, carefully slice the remaining cauliflower finely and place into a bowl. Dress with truffle oil, lemon juice and season.
  8. 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.
  9. 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.
  10. 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
  11. 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.

Transfer to strainer and press firmly with back of spoon or squeeze to remove excess moisture. Turkey Stuffed with Mushrooms and Spinach. PagesPublic figureVideo creatorCooktubeVideosChicken Roulade Stuffed with Cheese, Spinach & Mushroom. Boulevard Events - Award Winning Caterers. The Best Chicken Roulade Recipes on Yummly

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