Chicken roll with dried plums, spicy sauce, and crunchy potato croissants

Name: Chicken roll with dried plums, spicy sauce, and crunchy potato croissants - Tiberia C.
Ingredients: (for 4 people); for the roulade: 4 pieces of boneless chicken breast; 1 tablespoon honey; 10; 12 pitted dried plums; black pepper; chili (hot paprika); salt; oil; for the sauce: 1 tablespoon green peppercorns (or red or black); 100 ml sweet cream; 100 ml dry white wine; 50 g butter; for the garnish: 1 small curly cabbage; a little butter; half a teaspoon of curry; salt; freshly ground black pepper; a little sweet white wine; 1 can (200 g) mushrooms; oil; for the potato croissants: 800 g white potatoes; 100 g white flour; 2 eggs; 1 yolk; salt; ground white pepper; nutmeg

Diverse - Chicken roll with dried plums, spicy sauce, and crunchy potato croissants by Tiberia C. - Recipia

Chicken roll with dried plums, spicy sauce, and crispy potato crescents Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Number of servings: 4 Welcome to the world of culinary delights! Today, I will share with you a sophisticated yet accessible recipe that perfectly blends sweet and savory flavors: chicken roll with dried plums, spicy sauce, and crispy potato crescents. This recipe is not only a treat for the taste buds but also a true work of art on the plate. A bit of history: Rolls have a long tradition in world cuisine, made from meat stuffed with various ingredients. This recipe uses dried plums to add a sweet-sour note, while the spicy sauce provides a perfect contrast. The crispy potato crescents bring a deliciously crunchy texture, transforming this dish into a memorable meal. Ingredients needed: For the roll: - 4 pieces of boneless chicken breast - 1 tablespoon honey - 10-12 pitted dried plums - Salt and black pepper, to taste - Chili (hot paprika), to preference - Oil for frying For the sauce: - 1 tablespoon peppercorns (green, red, or black) - 100 ml heavy cream - 100 ml dry white wine - 50 g butter For the garnish: - 1 small curly cabbage - A bit of butter - Half a teaspoon of curry - Salt and freshly ground black pepper, to taste - A bit of sweet white wine - 1 can (200 g) champignon mushrooms - Oil for frying For the potato crescents: - 800 g white potatoes - 100 g white flour - 2 eggs - 1 egg yolk - Salt and white pepper, to taste - Nutmeg, to preference Step by step: 1. Preparing the crispy potato crescents: - Peel the potatoes and boil them in salted water. This will help retain flavor and texture. - Once boiled, mash them well. Add flour, whole eggs, and spices (pepper, nutmeg) to the potato puree. Mix everything until you obtain a homogeneous composition. - Let it cool slightly, then shape the crescents on a flour-dusted surface. Form the crescents and place them on a greased baking tray. - Cover them with foil and let them cool in the fridge for 30 minutes. This step is essential to maintain their shape during baking. - Brush the crescents with beaten egg yolk and bake at high heat (180-200°C) until golden and crispy, about 15-20 minutes. 2. Preparing the cabbage garnish: - Remove the outer leaves of the cabbage, cut the stem, and cube the cabbage. - In a pan, melt a bit of butter, then add the chopped cabbage. Sauté over medium heat, adding desired spices. - After about 5 minutes, pour in the sweet wine and cover the pan with a lid, allowing the flavors to meld for 10 minutes. - In another pan, fry the mushrooms in oil, adding salt only at the end to preserve juiciness. 3. Preparing the chicken roll: - Wash and dry the chicken breasts well. Make a slit in each breast, forming a pocket. - Fill the pocket with 2-3 dried plums, brush the meat with honey, and season with salt, pepper, and chili. - Close the roll using toothpicks or tying them with kitchen twine to keep the filling inside. - Fry the rolls in oil over medium heat for 5-8 minutes on each side until golden. Cover each piece in aluminum foil to keep them juicy. 4. Preparing the spicy sauce: - In a pan, dissolve the wine in the remaining oil from frying the mushrooms and chicken breast. - Add the peppercorns, heavy cream, and a bit of salt if necessary. Stir continuously until the sauce boils. - Finally, add the butter and mix well until you obtain a creamy and homogeneous consistency. Serving suggestion: - Remove the toothpicks or kitchen twine from the rolls, slice each roll diagonally to highlight the filling. Place the roll on a plate alongside the sautéed cabbage and mushrooms, together with the crispy potato crescents. - The spicy sauce should not be poured over the filling but placed in one corner of the plate, allowing the dish to shine in all its glory. Nutritional benefits: This recipe offers a balanced combination of protein from the chicken breast, fiber from the cabbage, and carbohydrates from the potatoes. Dried plums add a source of antioxidants and vitamins, while the sauce brings a note of flavor and creaminess. Frequently asked questions: 1. Can I replace dried plums with other fruits? Yes, you can use dried apricots or raisins for a different variant. 2. What other recommended garnishes? You can serve the roll with mashed potatoes or a fresh vegetable salad. 3. Is this recipe suitable for special occasions? Of course! This roll is perfect for festive dinners or gatherings with friends. I hope this recipe inspires you to explore and enjoy cooking! Experiment with the ingredients and create your own variations. Bon appétit!

Category: Diverse Author: Tiberia C. Views: 1 Date: 04.10.2024

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