Chicken Roulade & Creamy White Wine Sauce
Servings 4 servings
Equipment
- Oven
- Dutch Oven
- Knife
- Chopping Board
- Sauce pan
- Tin Foil
Ingredients
- 1 Chicken Roulade about 1 kilo
- 50 gram Butter
Sauce Ingredients
- 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
Finishing Touches
- Chives
- Parsley
Instructions
Preparations
- Preheat the oven on 150 degrees Celsius or 300 degrees Fahrenheit.
Cooking
- 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.
Serve..
- Cut the chicken roulade in slices, top with the sauce and finish with fresh herbs!