Bruce Jones Chicken Roulade with Black Pudding
Overview
In celebration of Coronation Streets 50th Anniversary why not sample Bruce Jones (Les Battersby’s) ambitious Chicken Breast Roulade with black pudding…
Originally showcased on Channel 4′s Celebrity Come Dine With Me, this intriguing dish is sure to get your guests taste buds tingling.
- Serves: 4
- Prep-time: 2hrs 15mins
- Cook-time: 50mins
Equipment
carving knife, chopping board, 2 x saucepans, cling film, bowl, sieve
Ingredients
- 2 x 200g Black pudding
- 4 Chicken Breasts
- 4 Sun-blush tomatoes
For the Sauce
- 1 Medium onion
- 1 Bay leaf
- 1/4 Star anise
- 1/2 Chicken stock cube
- 50ml Dry white wine
- 300ml Double cream
- 2tsp Ground arrowroot
- 1tbsp Fresh tarragon leaves
Cooking Instructions
- Before you begin cooking your Chicken Roulade, you will first need to prepare your vegetables. Taking your chopping board and carving knife, slice your tomatoes into quarters, peel and chop your onions, and finely chop your tarragon leaves. Once these are ready, set to the side
- Next half filling one of your saucepans with water, bring to a boil over a medium to high flame before dropping your black puddings into the water. Return your pan to the hob and allow to boil for 10 minutes, before draining and leaving to cool
- Clean your carving knife and taking your Chicken breasts proceed to cut them horizontally until you are almost all the way through the middle
- Open up your chicken breasts
- Next take your black puddings, remove their skin and press them into 4 ‘cigar-like’ shapes
- Place each of your rolled black puddings onto one half of each chicken breast before topping with your tomatoes
- Bring the two halves of your chicken breasts together and securely wrap them in cling film (the tighter the better). To do this remember to twist the ends
- Pop them into your fridge for 2 hours
- Once these 2 hours are up, half fill one of your saucepans with water and bring to a boil. Next drop your stuffed chicken breasts into the pan and return to the boil. Leave to cook for 30 minutes. NOTE: make sure to keep the pan topped up with water
- Using your other saucepan it is now time to make your sauce
- Add your onion, bay leaf, star anise, chicken stock cube, wine and cream, and over a medium flame allow your sauce to simmer for 5 minutes
- In a small mixing bowl blend your ground arrowroot with 2 tbsp of water until the mixture is smooth
- Pour this arrowroot mixture into your sauce, and stir until your sauce thickens
- Leave to cook for a further 5 minutes before straining your sauce with a sieve into a clean pan and adding your tarragon
- Heat your sauce over a medium flame until it is gently bubbling
- Lastly, drain your stuffed chicken breasts and when cool enough to handle, remove them from the cling film and cut into thick, even slices
- Arrange your chicken across 4 plates and finish by gently spooning your sauce over the meat. Pour the remainder of the sauce into a jug
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