Christmas chicken roll

A Christmas recipe for the festive table is chicken roulade. Impressive and easy, it’s sure to be a hit!

Serves: 6
Prep time: 20 minutes
Cook time: 1 hour & 45 minutes

Ingredients

For the Christmas chicken roulade

1.8-2 kg deboned chicken
2 tbsp olive oil or butter
1 small onion, finely chopped
200 g finely chopped chicken livers
6 apricots
6 prunes
10 boiled chestnuts
6 figs
4 tbsp cognac
1 cup chicken stock
1 cup coarsely chopped walnuts
Salt
Freshly ground pepper


For the stuffing

· Heat the olive oil in a deep frying pan and brown the chicken livers for 4-5 minutes.

· Add the onion and cook until translucent, for 3-4 minutes.

· Halve all the dried fruit and chestnuts and add them to the pan. Mix well.

· Add the cognac and stock.

· Season the stuffing with salt and pepper and let it cook until all the liquid has been absorbed. Once no liquid remains in the pan, leave the stuffing to cool slightly.

· Then add the walnuts and mix.

For the stuffed chicken roulade

· Ask your butcher to debone the chicken for a roulade, keeping its skin as intact as possible.

· Lay the deboned chicken skin-side down on the work surface.

· Season with salt and pepper.

· Use a spoon to spread the stuffing lengthwise over the chicken.

· Carefully roll it up, tucking the ends inward.

· Tie the roulade lengthwise with kitchen twine to keep the stuffing inside and help it hold its shape after baking.

· Lightly coat the roulade all over with olive oil.

· Season the outside with salt and pepper.

For baking

· Place it in a small roasting pan and bake in a well-preheated oven at 220°C for 15 minutes, then lower the temperature to 180°C.

· Continue baking for 1 hour and 30 minutes.

· The roulade is cooked when the juices run clear after you pierce it in the center, at its thickest point.


Enjoy!