Chicken Roll with Pickled Onions and Grapes
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Chicken roll with pickled onions and grapes
Ingredients
- Poultry - 8 lbs
- Vegetable Oil - 1 qt
- Shallot - 6 pieces
- Red Grape Juice - 17 fl oz
- Seedless Green Grapes - 10.6 oz
- Sugar - 3.5 oz
- Star anise - 1 piece
- Red Wine Vinegar - 3 fl oz
- Corn Salad - 3.5 oz
- Chicken Broth - 17 fl oz
- Dijon Mustard - 2 spoons
- Honey - 1 tablespoon
- 33% Cream - 8 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the peeled shallot in half and separate it into individual layers. Bring the wine to a boil with sugar, vinegar, and star anise, then turn off the heat. Add the onion and grapes, and let it sit for three hours.
Step 2
Remove the backbone from the chickens using a knife or kitchen scissors, and carefully peel off the skin by sliding underneath it and gently pulling it away from the meat.
Step 3
Place the skin on plastic wrap, remove the fillets from the chickens, pound them, season with salt and pepper; lay one fillet on the skin, place the second one on top, and carefully roll it into a log (do the same with the second chicken). Tie the ends of the wrap to form tight sausage shapes. Make small punctures with a toothpick and refrigerate for an hour, then boil in gently simmering water for half an hour.
Step 4
Combine the broth with the cream and reduce until thickened, then season with mustard and honey, adding salt and pepper to taste.
Step 5
Heat the oil in a saucepan until it reaches a boil, remove the rolls from the wrap, and fry until golden brown.
Step 6
Slice and serve with onions, grapes, sauce, and salad.
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