INGREDIENTS FOR ROULADE:
chicken
mushrooms 150g / 5,3oz
bacon 8 slices
cottage cheese 180g / 6,3oz
spinach 120g / 4,2oz
french mustard
olive oil
salt and pepper
INGREDIENTS FOR SAUCE:
mushrooms 100g / 3,5oz
bacon 120g / 4,2oz
onion 130g / 4,5oz
garlic 3 cloves
thyme 3 stems
white wine 200ml / 0,8cup
whipping cream 150ml / 0,6cup
flour 1 tbsp
chicken stock 500ml / 2,1cup
vegetable oil 3 -4 tbsp
parsley 2 tbsp
salt and pepper
ROULADE:
– Debone whole chicken, pound it and sprinkle with
salt on the both sides.
– Heat olive oil in a pan and add mushrooms cut
into small cubes, salt and stir for 5 minutes. Add
spinach and stir for a while.
Transfer to a bowl and mix with cottage cheese
and black pepper.
– Spread mustard over the meat side of chicken,
cover with bacon than with cottage cheese mixture.
Roll from the legs to breast, thight with twine and
wrap into aluminium foil.
– Bake at 160°C / 320°F for 50minutes, than unwrap
and bake for another 20minutes at
200°C / 390°F or until it turns gold.
SAUCE:
– An iron pan, flat-edge wooden spoon is
recommended. Finely chop the onion and parsley.
Peel the garlic and crush it. Cut the mushrooms
into slices, the bacon into small pieces.
– Heat the oil over medium heat, add the bacon
and stir for 4 minutes, add onion and stir for
3 minutes, add mushrooms and garlic and stir for a
minute.
– Lower heat, add flour and stir constantly for a
minute, add wine and scrub everything from
the bottom. Stir for another minute.
– Add stock, thyme and pinch of pepper. Bring to boil
and reduce to half of its volume.
– Add cream, bring
to boil and mix for 3 minutes. Add salt to taste.
Remove from heat, take out thyme and add choped
parsley, mix. Serve with rice.