Chicken Roulade (New England)

Chicken Roulade (New England)
Yield
2servings
Yield
2servings
Chicken Roulade (New England)
Yield
2servings
Yield
2servings
Ingredients
  • 2tablespoons veg oil
  • 2 each whole chicken leg (leg and thighde-boned, skin on
  • 3tablespoons bechamel or mayonnaisevery thick
  • 4tablespoons butternut squashsmall dice, pan roasted
  • pinch cinnamon
  • pinch nutmeg
  • pinch sugar
  • 1/4teaspoon lemon zest
  • 1/4 cup white wine
  • 1/4cup chicken stock
  • 1/2tablespoon lemon juice
  • as needed salt
  • as needed pepper
Yield:
Instructions
  1. Line a baking sheet with waxed paper; brush with oil. De-bone your chicken thighs (keep skin on) and pound out 1/8 inch thick.
  2. Pan-roast butternut squash until cooked through. Season with salt, pepper, cinnamon, nutmeg, sugar and lemon zest. Reserve.
  3. Arrange chicken legs in a single layer skin side down on prepared sheet and brush with oil. Season with salt and pepper.
  4. Spread bechamel (or mayo if using) over thighs staying away from edges. Spoon pan-roasted squash over thighs keeping away from edges.
  5. Roll up chicken legs, enclosing filling as you would a jelly roll; tie with kitchen twine at 1 1/2" intervals or use toothpicks to secure. Repeat with the other chicken thigh.
  6. Preheat oven to 425°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.
  7. Transfer chicken roulades to a small roasting pan or sheet tray and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 7-10 minutes.
  8. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/4 cup, about 5 minutes. Season with salt and pepper.
  9. Cut strings from roulades and place on plates. Spoon pan juices over; serve.