Chicken Roulade (New England)
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
- 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.
- Pan-roast butternut squash until cooked through. Season with salt, pepper, cinnamon, nutmeg, sugar and lemon zest. Reserve.
- Arrange chicken legs in a single layer skin side down on prepared sheet and brush with oil. Season with salt and pepper.
- Spread bechamel (or mayo if using) over thighs staying away from edges. Spoon pan-roasted squash over thighs keeping away from edges.
- 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.
- 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.
- 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.
- 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.
- Cut strings from roulades and place on plates. Spoon pan juices over; serve.