Chicken rolls for dinner party
Made this recipe previously and wanted to give it a better shot for this dinner party. Mixed my duxelle into a mornay for a better tasting filler, added shishitos to the Brussels, and used some of the parm and toasted nuts that went in the romesco as a garnish.
Instructions
- So for the chicken: debone leg quarters. Mince 75:25 mushrooms:onions and roast in oven slowly, mixing frequently, until dark and fragrant (duxelle). Then in a pan combine 1:1 flour:butter and heat until just starting to brown, whisk in milk until sauce comes together (bechamel). I kept my bech thick so it would have more hold inside the chicken. Mix the duxelle into the bechamel with some parmesan, then lay chicken pieces out flat and paste on the filling. Roll, tie, roast, and cool. Save jus.
- Grill peppers, onions, tomatoes, garlic, and a lemon. Blend into salsa then reduce on stove or in oven. Cool, then blend with toasted nuts, parm, and neutral oil for romesco.
- Brussels halved and shishitos sliced on bias. Sautee on super high heat, then add some of your reserved chicken jus and cover to steam on low to no heat.
- Warm chicken in water bath, then cut into coins and sear. Plate as you wish, save nuts and parm for garnish.
- Last time I made this I used breadcrumbs for binder, but it swelled when searing and I didn’t get much color on the chicken. Didn’t have that problem this time with the bechamel. Used exclusively red peppers in romesco to really get that red color to contrast the veg. Shishitos added a lot of flavor, might add some onion and garlic next time. Saving chicken jus and adding to veg was also a huge addition.
