Chicken Breast Roll with Chicken Liver

I am excited to share with you a delicious meat roll recipe, perfect for a special dinner or to impress your guests. Meat rolls are extremely versatile and can be served hot or cold, as an appetizer or a main dish. Here’s how I prepared a special version, ideal for a special occasion.

We start with half a chicken breast, which we carefully slice to obtain a thin sheet of meat. This will be the base of our roll. To add a touch of flavor, we prepare a mix of oriental spices that will transform the meat into a real delicacy. We use thyme, coriander, pepper, rosemary, turmeric, salt, and a little lemon to give it a fresh note. After seasoning the meat, we roll it up again and leave it in the fridge for 24-36 hours so that the flavors penetrate deeply into the texture and make it more tender.

For the filling, we choose a few chicken livers, about 150-200 grams, which are easy to prepare and full of flavor. We chop half a red onion and add a few florets of boiled cauliflower left over from a previous recipe. This will add an interesting texture to the mixture. The livers can be chopped into larger or smaller pieces, depending on your preference, and will be sautéed in a pan with a tablespoon of duck fat, which will give them a special taste. We also add half of a sautéed leek to intensify the flavor.

When the livers and onion are almost ready, we pour in a glass of white wine, allowing it to reduce by half. Don’t forget to add a splash of the spice mix to intensify the flavors. After the mixture has cooled, we place it on the chicken breast sheet and carefully roll it up, tying the roll with string or using a special net.

The roll is placed in a baking dish, drizzled with a little wine and duck fat, and then placed in the oven. At first, we set the oven to bottom heat until the meat becomes tender, and then switch to top heat to achieve a golden crust. It’s important to take some of the sauce from the dish and pour it over the roll to create a delicious glaze.

For the side dish, we prepare drunken mushrooms. We use 300 grams of mushrooms, cut into quarters or halves, which we sauté in a pan with a tablespoon of butter. After the water from the mushrooms has evaporated, we douse them with a glass of white wine, flambéing them to enhance their flavor. Finally, we add 50 ml of cream to create a creamy sauce.

We serve the chicken roll alongside the mushrooms and a slightly tangy green salad to complete this refined dish. This recipe is not only a feast for the taste buds but also a true visual delight. Enjoy your meal!

 Ingredients: half chicken breast 150 g bird liver a small red onion leek - optional 1/5 cauliflower 300 g mushrooms 300 - 400 ml white wine fat goose fat - optional, replace with butter 50 ml sour cream spices

 Tags:  onion chicken meat tomatoes unt sour cream cauliflower mushrooms wine roll gluten-free recipes