Stuffed Chicken Rolls with Shallot Cream

Stuffed Chicken Rolls with Shallot Cream

Main course

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Cook Time

1 h

Servings

4

Difficulty

Easy

Prep Time

40 min

This Thermomix® recipe for Stuffed Chicken Rolls with Shallot Cream is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Stuffed chicken rolls with shallot cream, prepared in the Thermomix®, are a hearty main course with Mediterranean notes. Shallots, vinegar and poultry stock form the basis for the aromatic sauce. The recipe is ideal for festive occasions or a special family meal. Preparation takes about 60 minutes, 40 minutes of which is active work, and yields 4 servings.

Ingredients (18 ingredients)

  • 16 piece Shallots
  • 2 tsp Sugar
  • 2 tbsp red vinegar
  • 400 ml Poultry stock
  • 1 piece Bay leaf
  • 0.2 l Cream
  • 1 tbsp Crème fraîche
  • 10 g Fresh parsley, finely chopped
  • Salt
  • Pepper
  • 4 piece Goldbrustfilets corn-fed chicken
  • 4 Scheibe(n) Raclette cheese
  • 4 Scheibe(n) Cooked ham with truffle
  • Vegetable oil
  • 2 Zweig(e) Thyme
  • 350 g Noodle nests Swabian style
  • Olive oil
  • 2 piece Truffle

Preparation (9 steps)

1

Prepare shallots

Thermomix® Setting
5 sec/Speed 5

Peel 16 shallots and place in the mixing bowl. Chop for 5 sec./speed 5. Scrape down with the spatula.

5
2

Caramelize shallots

Thermomix® Setting
3 min/Varoma/Speed 1 Varoma

Add 2 tsp sugar to the shallots in the mixing bowl and caramelize for 3 min./Varoma/speed 1 without the measuring cup.

180
3

Reduce shallots

Thermomix® Setting
25 min/212°F/Speed 1 100 Reverse

Add 2 tbsp red vinegar and 400 ml poultry stock, as well as 1 bay leaf, to the shallots in the mixing bowl and reduce for 25 min./100°C/speed 1 reverse rotation without the measuring cup.

1500
4

Refine shallot cream

Thermomix® Setting
3 min/176°F/Speed 1 80 Reverse

Add 0.2 l cream, 1 tbsp crème fraîche and 10 g fresh, finely chopped parsley to the shallots in the mixing bowl. Season with salt and pepper and stir for 3 min./80°C/speed 1 reverse rotation. Then transfer to a bowl and keep warm.

180
5

Prepare chicken

Pat 4 chicken breast fillets dry. Cut lengthwise with a sharp knife and open. Then flatten like a schnitzel, preferably with a piece of baking paper or foil between the meat and meat tenderizer.

6

Fill chicken

Season the flattened chicken fillets with salt and pepper, then place 4 slices of Raclette cheese and 4 slices of cooked ham with truffle on top. Carefully roll up the fillets and close the ends with small wooden skewers.

7

Fry and cook chicken

Add some vegetable oil and 2 sprigs of thyme to a pan and fry the stuffed chicken fillets golden brown on all sides. Then cook in the preheated oven at 150°C for approx. 15 minutes.

8

Cook noodles

Cook 350 g noodle nests Swabian style according to the package instructions and drain well. Refine with some olive oil, salt and pepper.

9

Arrange

Cut the finished chicken breast fillets into slices and arrange with the noodle nests and the shallots à la crème. Finally, cut 2 truffles into thin slices and distribute over the dish.

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About this recipe

This recipe for stuffed chicken rolls with shallot cream is a homage to classic French cuisine, which I got to know during my travels through Alsace. There, in the small bistros, I learned how to conjure up a dish of incredible depth and variety of flavors with simple ingredients and a little patience. The combination of tender chicken, the sweetness of the caramelized shallots and the creamy sauce is simply unbeatable. The ingredients play a crucial role in this dish. The shallots, with their mild sweetness and fine aroma, form the foundation of the sauce. The sugar helps with caramelization and enhances the natural sweetness. The red vinegar provides a pleasant acidity that balances the dish. The poultry stock gives the sauce depth and umami. The cream and crème fraîche give it a creamy texture and a full-bodied taste. The parsley adds a fresh, green note. The Raclette cheese melts wonderfully and gives a spicy note, while the truffle ham contributes a luxurious aroma. The truffles, as the crowning glory, elevate the dish to a new level. When preparing in the Thermomix®, it is important not to chop the shallots too finely, as they may burn during caramelization. Make sure to leave out the measuring cup when caramelizing and reducing so that the liquid can evaporate and the sauce gets a nice consistency. The cooking time of the chicken rolls in the oven may vary depending on the thickness of the fillets. Use a meat thermometer to make sure the meat is cooked through. For a vegetarian version, you can replace the chicken rolls with stuffed eggplant rolls. Fill the eggplants with a mixture of ricotta, spinach and toasted pine nuts. Instead of truffle ham, you can use smoked tofu. For a vegan version, you can replace the cream and crème fraîche with plant-based alternatives. Use vegan cheese instead of Raclette cheese. Serve the chicken rolls with the noodle nests and the shallot cream sauce. Steamed broccoli, green beans or a fresh salad go well as a side dish. A glass of dry white wine, such as a Riesling or a Pinot Gris, rounds off the dish perfectly. The shallot cream sauce can be prepared well in advance and stored in the refrigerator. The stuffed chicken rolls can also be prepared and stored in the refrigerator before frying. The finished chicken rolls can be stored in the refrigerator and reheated before serving. The truffles should only be shaved over the dish shortly before serving, as they will otherwise lose their aroma.

Tags

#Meat #Festive #Hearty #Mediterranean #Christmas #Winter #Wintery

Allergens

  • Gluten-containing cereals
  • Eggs
  • Milk
  • Mustard

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