Chicken roll with mushroom cream sauce
MATERIAL:
– Boneless chicken drumstick: 300g
– Rainbow cabbage: 60g
– Cheddar cheese: 40g
– Fatty mushroom: 80g
– Chopped onion: 30g
– White wine: 25g
– Thyme: 5g
– Chopped garlic onion: 25g
– White pepper: 3g Salt: 2g Potatoes: 200g
– Rosemary: 5g
– Parmesan cheese: 35g
– Chicken broth: 200g
– Butter: 30g
RECIPE:
– Spread the boneless chicken thighs, add a little salt, pepper, minced garlic and onion and rub with thyme. Add 1 rainbow leaves over the chicken and 2 sticks of cheddar cheese. Roll up the chicken pieces, then place in an oil-free fryer at 165 degrees C, for 25 minutes.
– Slice the onions, mushrooms and potatoes into thin slices. Put the potato slices in a small tray, sprinkle the chicken broth, add a pinch of salt and 35g Parmesan cheese, thyme, 15g butter. Place in an oil-free fryer at 165 degrees C, for 25 minutes.
– Put 15g butter in a hot pan, a little minced garlic, minced shallots, onions, stir well, then add 80g of mushrooms in the pan. Continue to stir until the mushrooms are hardened, add the chicken broth, add salt, pepper, and Parmesan cheese.
– Present the finished product to a plate: cut the chicken roll into bite-sized pieces, served with mushroom cream sauce and french fries.
