Roll With It

Carrot-Stuffed Chicken Roulade with Herb Pan Sauce

1 hour 30 minutes
Serves 4
DinnerFrench
Herb's take

Tonight, we’re fusing a classic French roulade with a surprise carrot center for maximum drama and flavor. You’ll debone a whole chicken (the best way to get it all), roll it up with a spiced carrot filling, and finish with a quick pan sauce, because what’s dinner without a little sauce and a little science?

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (205°C). Line a rimmed baking sheet with foil and set aside.
  2. 02
    Lay the deboned chicken skin flat, then arrange the deboned chicken meat into an even rectangle on top.
  3. 03
    In a large skillet over medium heat, add 2 tbsp olive oil. Sauté the minced shallot and garlic until fragrant and softened, about 2 minutes.
  4. 04
    Add grated carrots, smoked paprika, ground coriander, and 1/2 tsp salt. Cook, stirring often, for 4-5 minutes until carrots are pliable and just starting to soften. Transfer mixture to a bowl to cool slightly.
  5. 05
    Stir in parsley, thyme, lemon zest, panko, beaten egg, 1/4 tsp pepper, and Dijon mustard until evenly combined.
  6. 06
    Season the arranged chicken meat with 1 tsp salt and 1/2 tsp pepper. Spread the carrot filling over the chicken, leaving a 1-inch border all around.
  7. 07
    Roll up the chicken tightly, jelly-roll style, using the skin to help bind and secure the shape. If you have kitchen twine, tie the roulade every 2 inches; otherwise, secure with toothpicks.
  8. 08
    Brush the roulade all over with the extra virgin olive oil. Place seam-side down on the prepared baking sheet.
  9. 09
    Roast for 40-50 minutes, or until the chicken reaches 160°F (71°C) at the thickest part.
  10. 10
    While the roulade roasts, discard extra fat from the skillet used for the carrots, then return it to medium-high heat. Add butter, let it foam, then pour in white wine and chicken broth, scraping up all browned bits.
  11. 11
    Simmer sauce for 4-5 minutes, until reduced by half. Taste and season with a pinch of salt, if needed.
  12. 12
    Slice the rested roulade crosswise into 3/4-inch rounds. Serve with a generous drizzle of herby pan sauce and extra parsley for garnish.

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