Chicken Roulade

This is a recipe by my dear friend Susanta Mitra, a continental cuisine expert and currently a chef at ITC Sheraton, Vashi. If you're in the mood to whip up something gourmet in the comfort of your home, you'll find this an interesting dish. This recipe yields 6 pieces.

Preparation time 0m Difficulty
Cooking time 0m Budget
Serves 4 Published Sunday, 29 September 2013
Recipe type Non-Vegetarian Author Manisha Sharma
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Ingredients

For 4 people ()

For the Roulade

  • 1 tablespoon(s) leek, finely chopped
  • 1 chicken breast

For the Sauce

  • 1/2 cup(s) pomegranate juice

For the Roulade

  • 1 tablespoon(s) parsley, finely chopped

For the Sauce

  • 1/3 cup(s) chicken or vegetable stock (or plain water)

For the Roulade

  • 1 tablespoon(s) onion, finely chopped

For the Sauce

  • 1 teaspoon(s) cornflour
  • 2 teaspoon(s) sugar

For the Roulade

  • 2 garlic cloves, minced (or 1 green garlic)
  • salt & pepper, to taste

For the Sauce

  • salt, as per taste
  • 2 teaspoon(s) oil
  • 1 tablespoon(s) onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon(s) ginger, grated
  • 1 tomato, half-grated
  • 1 red chilly, finely-chopped
  • 1 tablespoon(s) vinegar
  • 2 tablespoon(s) red wine, sherry or whiskey

Chicken Roulade Directions
  1. Mince the chicken breast. To this, add leek, parsley, onion, garlic and the seasoning and mix it well.
  2. Place the minced mixture over aluminum foil and roll it tight like a candy. Place the rolled chicken in boiling water and let it cook over a high flame for about 10-12 min.
  3. After 10 min, put the knife through the foil-wrapped chicken to see if it is cooked. If the knife goes through it smoothly and comes out clean, it means that the chicken is done. If not, cook for a few more minutes. Well-cooked chicken roulade will slice easily and have a smooth surface. If it’s undercooked, it will be pinkish and will not slice easily. If it’s overcooked, it will have a rough surface.
  4. For the buttered vegetables, cut the vegetables into desired shapes and blanch them for a few minutes in boiling water. Drain and soak in chilled water for a few minutes to enhance the colour of the vegetables.
  5. Pour oil and butter in a skillet and heat. Throw in the vegetables and cook for a few minutes. Season with salt and pepper. Taste and adjust the seasoning.
  6. For the pomegranate sauce, pour oil in a pan and heat. Once hot, add onions and cook till translucent. Then add garlic and red chillies. Cook for a couple of minutes to remove the raw smell of the garlic. 
  7. Now add grated tomato paste and cook till it leaves the sides of the pan or till it does not taste raw. To this, add wine and cook for two minutes till the alcohol evaporates.
  8. Now add the stock, sugar, vinegar and cornflour mixed in pomegranate juice and let it cook till it thickens. Adjust the taste as per your taste. It is ready to be served.
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