STUFFED CHICKEN WITH WHITE WINE SAUCE
If you have to cook for any celebration, this easy recipe that everyone will love may be your best option
Chicken, Iberian pork belly, mushrooms, vegetables and a drizzle of white wine are the ingredients of this meal which will get you a juicy and succulent meat with a crispy and golden skin.
The are many alternatives, you can use chicken, in this case “free range chicken”, or even, turkey breasts or some fine pork steaks. If it’s Iberian, better.
The filling is also a key piece, as it adds a plus to the unmistakable flavor of the recipe, in addition to giving juiciness to the result. Controlling the cooking time well, is fundamental for the success of this recipe. And if you have doubts with the pairing, you can opt for S.Pellegrino sparkling water and a few glasses of fruity white wine. Need any more reasons to start cooking?
How to make the stuffed chicken
Ingredients
2 large chicken breasts
8 slices of Iberian bacon
Salt and pepper
For the filling
1 garlic clove
1 small onion
6 fresh mushrooms
1 bay leaf
Dried fruits
½ carrot
½ zucchini
For the white wine sauce
1 shallot
1 tablespoon of cornmeal
250 ml of white wine
50 ml of liquid cream
Rosemary, thyme and laurel
Salt and pepper
For the onions
8 French onions
2 tablespoons of brown sugar
2 tablespoons of balsamic vinegar
Step by step elaboration
For the filling
Sauté chopped garlic over medium heat in a pan with a tablespoon of oil. Once golden, add the onion and the mushrooms cut very thin until they are golden brown next to a bay leaf. Add salt and pepper. Once they have lost all their water, add the dried fruits (peanuts, pistachios, almonds, raisins, plums, dried apricots …). Then, keep this cold.
Open the chicken breasts in the form of a book and crush them with the help of a kneading stick so that they are somewhat thinner. On aluminum foil, stretch the four slices of bacon and cover them completely with chicken breasts. Add salt and pepper.
In the center, distribute the filling and two carrots and zucchini sticks. Helping yourself with the aluminum, roll gently tightening the roll so it is compact. Finish rolling, remove the aluminum foil and with a thread, give it a few laps so that it keeps its shape in the oven.
Bake on a tray with olive oil at 200 degrees for 25–30 minutes.
For the white wine sauce
Sauté the onion over medium heat in a pan with a tablespoon of oil. Poach for 15 minutes. Add the white wine and let it reduce halfway. Add the cream, aromatics and salt. Cover and leave on low heat for 10 minutes. Thicken with a tablespoon of corn flour until a creamy consistency is achieved.
For onions
In a pan, add the sugar and caramelize. Add the previously peeled onions together with the balsamic vinegar. Sauté a few minutes over medium heat and put out the fire. Cover and save for later.
Finishing and presentation
Remove the thread from the chicken roll and cut it into thick slices. Arrange the slices in a dish with caramelized onions and finish, with the white wine sauce. Sprinkle with rosemary and thyme.
