BBC

Chicken roulade with with saffron potatoes and honey, walnut and pine nut sauce

Ingredients

For the potatoes
  • 100g/3½oz unsalted butter

  • 2 banana shallots, peeled, chopped

  • 3 bay leaves

  • large sprig fresh thyme

  • large pinch saffron

  • 2-3 waxy potatoes, such as Desiree or Maris Piper, peeled, sliced

  • 550ml/19½fl oz chicken stock

For the sauce

Preparation method

  1. Carefully remove each breast and each leg from the chicken. Pull the skin off the chicken breasts and divide each the leg so you have a thigh and drumstick.

  2. Remove the bone from the thighs and mince the meat with the bacon in a food processor until coarse.

  3. Heat a little oil in a frying pan and fry the onion for 5 minutes, or until softened. Add the mushrooms and sage and cook for 7-8 minutes. Season, to taste, with salt and freshly ground black pepper. Tip the mixture onto a plate and set aside to cool, then stir it into the minced chicken.

  4. Using a rolling pin, flatten each chicken breast between 2 sheets of cling film. Take care not to tear the flesh.

  5. Divide the mince mixture between each chicken breast, then roll the chicken breasts up to enclose the filling. Tuck in the ends and wrap tightly in cling film to form a sausage shape. Poach the chicken in simmering water for 15- 20 minutes. Remove the chicken from the water and set aside.

  6. Meanwhile, for the potatoes, melt 25g/1oz of the butter in a lidded frying pan and fry the shallots for 5 minutes, or until pale golden-brown. Add the remaining butter to the pan with the bay, thyme and saffron.

  7. When the butter has melted, add the sliced potatoes. Reserve 3 tablespoons of the chicken stock, then pour the rest over the potatoes and bring to the boil. Reduce the heat, cover the pan with greased greaseproof paper and a lid and cook gently for 20-25 minutes, or until the potatoes are tender.

  8. Meanwhile, for the sauce, blanch the walnuts in boiling water for 30 seconds. Drain, dry and remove as much of the skin as possible.

  9. Mix the remaining chicken stock with the honey and mustard.

  10. Toast the pine nuts in a dry frying pan over a medium heat until golden-brown. Grind the pine nuts in a pestle and mortar, then stir into the honey mustard mixture.

  11. Unwrap the chicken. Heat 3 tablespoons of olive oil in a frying pan and fry the chicken for 10-12 minutes, turning frequently, until evenly golden-brown and cooked through (NB: the chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the meat).

  12. Slice the chicken and serve with the potatoes and nut sauce.

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