Rolled Chicken with Mushroom Puré / Chicken Lollipops with Parsnip Puré / Lemon Garlic Chicken Wing

Rolled Chicken with Mushroom Puré / Chicken Lollipops with Parsnip Puré / Lemon Garlic Chicken Wing

Rolled Chicken with Mushroom Puré / Chicken Lollipops with Parsnip Puré / Lemon Garlic Chicken Wing

Serves 2 hours (+ proving) prep 2 hours cook

Ingredients

CHICKEN ROULADE WITH MUSHROOM PURÉE (Element 1 of trio)
4 skinless chicken thigh fillets
2 tbs olive oil
½ cup finely chopped flat leaf parsley
8 slices prosciutto
1 small onion

Mushroom puré
1 tbs olive oil
1 small brown onion, finely chopped
2 cloves garlic, crushed
500g Swiss brown or portobello mushrooms, chopped
125ml thickened cream

CHICKEN LOLLIPOPS WITH PARSNIP PURÉE (Element 2 of trio)
4 chicken drumettes, trimmed
100g piece pancetta, cut into 2cm pieces
1 tbs olive oil

Parsnip Puré
20g butter
1 eschallot, finely chopped
2 medium parsnips, peeled, finely chopped
250ml milk
250ml vegetable stock

LEMON & GARLIC CHICKEN WINGS (Element 3 of trio)
4 chicken wings
chopped red chilli, finely grated parmesan, parsley and lemon zest, to garnish

Marinade
Finely grated zest and juice of 1 lemon
2 tbs olive oil
2 tbs Dijon mustard
4 cloves garlic, crushed

Method

CHICKEN ROULADE WITH MUSHROOM PUREE (Element 1 of trio)
1. To make roulades, place chicken thighs, one at a time, between two pieces of cling film and pound to an even thickness.
2. Drizzle each chicken thigh with oil. Sprinkle with parsley and season well. Roll tightly from one long side.
3. Place two overlapping slices of prosciutto on bench and top with a rolled chicken thigh. Roll again so prosciutto encloses chicken. Repeat to make four roulades.
4. Wrap each roulade in a piece of cling film, twisting ends to form a bonbon shape and securely seal.
5. Bring a large saucepan of water to a simmer. Add roulades and poach for about 20 minutes or until just cooked through. Remove from water and set aside for 10 minutes. Remove and discard cling film.
6. Meanwhile to make mushroom puré, heat oil in a frying pan over medium heat. Cook onion until soft, but not browned. Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms are soft and all liquid has evaporated. Stir in cream. Season. Bring to a simmer. Transfer to a blender and blend until smooth.
7. Heat oil in frying pan over medium-high heat. Season poached roulades all over and cook, turning, until browned all over. Slice.
8. To make onion ‘cups’, cut onion in half and separate layers to give small ‘cups’.
9. Heat a lightly oiled frying pan over medium heat. Cook onion ‘cups’, turning, until charred and slightly tender, but still holding their shape.
10. Serve roulade slices with mushroom puré and onion cups.

CHICKEN LOLLIPOPS WITH PARSNIP PURÉE (Element 2 of trio)
1. Preheat oven to 180C.
2. Place chicken and pancetta on an oven tray. Drizzle with oil and season.
3. Roast for about 25 minutes or until chicken is golden, crisp and cooked through.
4. To make parsnip puré, melt butter in a saucepan over medium heat. Cook eschallot until soft. Stir in parsnips, milk and stock. Bring to a boil. Simmer, covered, until parsnip is very soft. Drain and reserve liquid.
5. Transfer parsnip mixture to a blender and blend until smooth. Add enough of the reserved liquid to form a smooth puré. Season.
6. Serve chicken on puré, sprinkled with crispy pancetta.

LEMON & GARLIC CHICKEN WINGS (Element 3 of trio)
1. To make marinade, combine all ingredients in a bowl. Add chicken and toss to coat. Refrigerate, covered, for 30 minutes or up to overnight.
2. Preheat oven to 180C.
3. Place chicken on an oven tray.
4. Roast for about 25 minutes or until golden, crisp and cooked through.
5. Serve chicken wings sprinkled with chilli, parmesan, parsley and zest.

Notes

This recipe has not been tested.

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