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Chicken roulade with bell pepper mirepoix

Time 1 hour 30 minutes
Yields Serves 4
Chicken roulade with bell pepper mirepoix
(Ken Hively / Los Angeles Times)
1

Carefully remove the skin from the chicken breasts, keeping the 4 skins intact, trim excess fat and reserve. Cut the breasts in half -- you’ll have 8 pieces total -- and set aside 4 for another use. Place a piece of plastic wrap on top of each piece of chicken and, using the flat side of a meat tenderizer, pound the 4 half-breasts flat, to about a quarter-inch thick.

2

In a small bowl, mix the salt, pepper, basil, thyme, paprika and cayenne. Sprinkle this seasoning mixture equally over the 4 flattened breasts. Roll the breasts to form 4 logs and set aside. Heat the oven to 350 degrees.

3

Meanwhile, add one-fourth cup olive oil to a medium (10-inch) ovenproof saute pan over low heat. Add the mirepoix (onions, celery and green, red and orange peppers). Cook until tender, about 10 minutes.

4

Spread out each chicken skin, outside of the skin down, spoon one-fourth of the mirepoix from the pan over the skin and then place a rolled chicken breast on top of the vegetables. Roll the skin around the chicken, being sure to encase the vegetables evenly. Tie the roulade, about four times, with kitchen twine. Repeat with each skin.

5

Add the remaining 2 tablespoons olive oil to the pan and sear the roulades over medium high heat until you get good color (about 7 to 8 minutes).

6

Transfer the pan of roulades to the oven and roast until cooked through, about 20 minutes, turning the roulades occasionally so they brown evenly.

7

Remove the pan from the oven, transfer the roulades to a cutting board and let them rest. Pour out excess fat. On the stove top over medium heat, add the shallots to the pan and quickly brown them, about 1 to 2 minutes. Add the thyme sprigs. Deglaze with the wine and reduce to one-fourth cup, about 6 to 8 minutes, over medium high heat. Strain the sauce into another pan.

8

Cut each roulade on the diagonal and fan out the pieces on serving plates. Heat the sauce over medium heat to just a simmer. Add the butter and swirl until combined, adding a little salt to taste if needed. Spoon sauce around the sliced roulades and garnish with chives.

This recipe uses the skin from 4 whole chicken breasts but the meat from 2. Reserve the leftover meat for another use.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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