Chicken and mushroom roulade

Preparation – 30 minutes

Clean the mushrooms with a brush or a piece of kitchen paper. Chop the mushrooms as finely as possible. Peel 2 shallots and 2 garlic cloves and chop them finely.

Chop the hazelnuts relatively finely. Heat a dash of olive oil in a large frying pan and sauté 1 of the chopped shallots, the garlic and the mushrooms until they begin to brown nicely.

Add the hazelnuts and season with salt and pepper.

Flatten the chicken breasts so that you can roll them up. The best way to do this is to place them between 2 pieces of cling film and then hit them with something heavy.

Sprinkle the chicken breasts with salt and pepper and spread the mushroom mixture over the chicken, but leave the top part clear so that rolling will be easier.

Roll up the chicken breasts as tightly as possible and tie around them, at intervals, with kitchen twine (or use cocktail sticks, if necessary).

Preheat the oven to 180 degrees Celsius or 355 Fahrenheit.

Finishing the chicken and mushroom roulade – 30 minutes

Heat a dash of olive oil and a knob of butter in a large frying pan. Fry the chicken until golden brown all over, then transfer it to an oven dish.

Add another knob of butter to the pan and fry the remaining shallot. Deglaze with red wine, then add 200 ml of strong chicken stock. Let this reduce and thicken to a nice sauce.

In the meantime, bake the chicken roulade until fully cooked, around 15 to 20 minutes. The exact time depends on the oven and the thickness of the chicken.

Serve with the red wine sauce and, if you like, potato stars and fried Brussels sprouts. Enjoy!