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Chicken roulade with bell pepper mirepoix

Chicken roulade with bell pepper mirepoix
Ken Hively / Los Angeles Times

What could be more pedestrian -- and less glamorous -- than onions, carrots and celery? Yet mirepoix, the simple trinity of ordinary vegetables cut into even dice, forms the foundation of a tremendous number of dishes. Knowing how to make ... Read more

Total time: 1 hour, 30 minutes | Serves 4
  • 4 boneless skin-on whole chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
  • 1 cup (eighth-inch dice) onions
  • 1/4 cup (eighth-inch dice) celery
  • 1/4 cup (eighth-inch dice) green bell pepper
  • 1/4 cup (eighth-inch dice) red bell pepper
  • 1/4 cup (eighth-inch dice) orange bell pepper
  • 1/4 cup minced shallots
  • 6 sprigs fresh thyme
  • 1 cup dry white wine
  • 1/4 cup ( 1/2 stick) cold unsalted butter
  • 2 teaspoons chives, snipped into small pieces using kitchen shears

Step 1Carefully remove the skin from the chicken breasts, keeping the 4 skins intact, trim excess fat and reserve. Cut the breasts in half -- you'll have 8 pieces total -- and set aside 4 for another use. Place a piece of plastic wrap on top of each piece of chicken and, using the flat side of a meat tenderizer, pound the 4 half-breasts flat, to about a quarter-inch thick.

Step 2In a small bowl, mix the salt, pepper, basil, thyme, paprika and cayenne. Sprinkle this seasoning mixture equally over the 4 flattened breasts. Roll the breasts to form 4 logs and set aside. Heat the oven to 350 degrees.

Step 3Meanwhile, add one-fourth cup olive oil to a medium (10-inch) ovenproof saute pan over low heat. Add the mirepoix (onions, celery and green, red and orange peppers). Cook until tender, about 10 minutes.

Step 4Spread out each chicken skin, outside of the skin down, spoon one-fourth of the mirepoix from the pan over the skin and then place a rolled chicken breast on top of the vegetables. Roll the skin around the chicken, being sure to encase the vegetables evenly. Tie the roulade, about four times, with kitchen twine. Repeat with each skin.

Step 5Add the remaining 2 tablespoons olive oil to the pan and sear the roulades over medium high heat until you get good color (about 7 to 8 minutes).

Step 6Transfer the pan of roulades to the oven and roast until cooked through, about 20 minutes, turning the roulades occasionally so they brown evenly.

Step 7Remove the pan from the oven, transfer the roulades to a cutting board and let them rest. Pour out excess fat. On the stove top over medium heat, add the shallots to the pan and quickly brown them, about 1 to 2 minutes. Add the thyme sprigs. Deglaze with the wine and reduce to one-fourth cup, about 6 to 8 minutes, over medium high heat. Strain the sauce into another pan.

Step 8Cut each roulade on the diagonal and fan out the pieces on serving plates. Heat the sauce over medium heat to just a simmer. Add the butter and swirl until combined, adding a little salt to taste if needed. Spoon sauce around the sliced roulades and garnish with chives.

Note: This recipe uses the skin from 4 whole chicken breasts but the meat from 2. Reserve the leftover meat for another use.


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