MKR recipe episode 13: Chicken Roulade with Duck Fat Potatoes and Mushroom Sauce

Prep time: 45 mins

Cook time: 1 hour, 15 mins

Serves four.

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Ingredients

4 large potatoes

2 tbs duck fat

Finely chopped thyme, to garnish

Chicken roulade

6 chicken thigh fillets, skin on

8 slices pancetta

1 buffalo mozzarella, thinly sliced

2 tbs olive oil

Mushroom sauce

25g butter

2 tsp olive oil

200g mixed mushrooms

2 garlic cloves, crushed

125ml dry white wine

250ml vegetable stock

125ml thickened cream

1 tbs truffle paste

Method

1. To prepare chicken roulade, remove and reserve chicken skin. Pound each thigh fillet to an even thickness (about 5mm).

2. Arrange half the chicken thighs on a large piece of cling film, slightly overlapping. Season and top with pancetta and mozzarella.

3. Using the cling wrap as a guide, roll to form a roulade, twisting ends of cling wrap to seal. Repeat with remaining ingredients

to form two roulades. Refrigerate for 1 hour to firm up.

4. Peel potatoes and cut into large cubes or rectangles. Place in a saucepan of cold salted water. Bring to a boil. Drain.

5. Preheat the oven to 190C.

6. Place duck fat in an oven dish, big enough to fit potatoes with a little space between. Place in the oven for 5 minutes to melt. Add potatoes and turn to coat evenly in the fat. Season.

7. Roast for about 45 minutes or until golden, crisp and tender, turning half way through.

8. Place reserved chicken skin on an oven tray. Season. Top with second oven tray.

9. Bake for about 15 minutes or until dark golden and crisp.

10. To make mushroom sauce, heat butter and oil in large frying pan over medium-high heat. Cook mushrooms and garlic, stirring, until mushrooms soften. Add wine and simmer until reduced by half. Add stock and cream and simmer until reduced by half. Stir in truffle paste. Transfer half the mixture to a jug. Using a stick blender, blend until smooth. Return to pan. Season.

11. Serve chicken roulade and duck fat potatoes with mushroom sauce and crispy chicken skin. Garnish with thyme.