A great weekend dish or a main dish for Christmas: Chicken Roulade! This creamy white wine sauce with mushrooms pairs perfect with it. You can serve it with homemade fries and mixed greens for a more homey dish. However, celebrating something? Cut the roulade in thicker slices and serve with pumpkin or celeriac puree and the sauce.
This dish is made with local chickens, ‘de Zeeuwse Kip‘, which are kept on an energy-neutral farm in ‘Zeeland’. This province is known for its seafood and beaches, but has some great chicken and venison too.
Recently the farmers also started to produce wine. The white wine is slightly acidic, smells fruity and has a hint of almond. Therefore it pairs perfectly in this creamy sauce! Moreover to me this gives a very fulfilling feeling: combining the wine and chicken from the same yard in one dish 🙂
Chicken Roulade & Creamy White Wine Sauce
- Dutch Oven
- Chopping Board
- Sauce pan
- Tin Foil
- 1 Chicken Roulade about 1 kilo
- 50 gram Butter
- 1 tbsp Butter
- 1 Shallot
- 1 clove Garlic
- 1 Bay Leaf
- Some Thyme
- 50 gram Pied de Mouton Mushrooms or other mushrooms
- 1 tsp Spicy Mustard
- 200 ml White Wine
- 200 ml Stock
- 200 ml Cream
- Preheat the oven on 150 degrees Celsius or 300 degrees Fahrenheit.
- Melt the butter in the Dutch Oven. Add the chicken roulade and cook until brown on all sides.
- Transfer the Dutch oven from the stove into the oven. Roast the chicken until cooked through. This probably takes between 60 and 70 minutes.
In the meantime..
- You can cut the shallot and the cleaned mushrooms in small cubes and the garlic in slices.
Making the Sauce
- Place the cooked chicken roulade in a deep plate and cover with tin foil.
- Place the Dutch oven back on the stove. Add the butter, shallot, garlic, thyme, bay leaf and mushrooms. When the onion is glossy and the mushrooms are browned, you can add the wine.
- After 5 minutes, you can add the stock as well. Let the sauce cook for about 10 minutes, whereafter you finish it by adding the cream. Season with black pepper and mustard. Don't forget to remove the bay leaf and thyme sprigs before serving the sauce.
- Cut the chicken roulade in slices, top with the sauce and finish with fresh herbs!