- Prep: 1 hour
- Cook: 30 min
- Yield: 2 servings
Ingredients
For Chicken Roulade
2 tbsp olive oil plus more for brushing
2, 200 gm boneless chicken leg with skin, pounded to 1/8 inch thickness
Kosher salt and freshly ground black pepper
56 gm feta, crumbled
1 tbsp minced fresh oregano
4 garlic cloves, minced
1/2 tsp lemon zest, finely grated
1/2 cup dry white wine
1/2 cup low-salt chicken broth
2 tbsp fresh lemon juice
Lemon wedges
For Cauliflower Puree
1 kg cauliflower, cut into 1/2-inch pieces
1 cup vegetable broth
1 tbsp salt
3 tbsp unsalted butter, cut into chunks
1 cup milk
Directions
For Chicken Roulade
1. Line a baking sheet with waxed paper and brush with oil.
2. Arrange chicken leg in a single layer on a prepared sheet and brush all over with oil. Season with salt and pepper.
3. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.
4. Beginning at the narrower end of 1 chicken leg, roll up, enclosing filling as you would a jelly roll. Tie with a kitchen twine to secure the leg from getting detached.
5. Preheat oven to 230°C.
6. Heat 2 tbsp oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.
7. Transfer chicken roulades to a small roasting pan and bake until the internal temperature reaches the 340°C mark.
8. Add wine, broth, and lemon juice to skillet. Bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, for about 5 minutes.
For Cauliflower Puree
1. In a large pot, bring the vegetable broth, milk and salt to a boil. Add the cauliflower and bring back to a boil.
2. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.
3. Use a slotted spoon to transfer the cauliflower to a food processor, and add butter. Process until smooth puree.
4. For plating, arrange the king mushroom, shimiji mushroom and orange segment and garnish with micro greens.
