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New Arrivals Sabot Decanter :
Price: £59.95
Claret & Chocolate Hamper :
Price: £109.50
05 Hautes Cotes de Beaune :
Price: £7.97
i-wine Red and White :
Price: £27.00
i-wine game Red :
Price: £13.95
i-wine game White :
Price: £13.95
Chateau la Roulerie Cabernet Franc :
Price: £8.21
Chateau le Roulerie Chaume 50cl :
Price: £24.23
Chateau la Roulerie Chenin Blanc Dry :
Price: £9.66
Waterstone Bridge Tarrango :
Price: £7.64
Waterstone Bridge Cabernet Sauvignon :
Price: £7.64
Waterstone Bridge Semillon Sauvignon :
Price: £7.64

Roulade of Stuffed Chicken wrapped in Ham

Main Menu :: Wine and Food Matching :

Roulade of chicken filled with spinach and wild mushrooms, wrapped in cured ham

Ref: ft-roulade

A delicious meat perfect with salads and light, healthy meals.

Ingredients

Ref: fi-roulade

6 x 7oz Chicken supremes
8oz Wild mushrooms
6oz Spinach
2dstspn Chives, chopped
12 x Slices cured ham, prosciuto
1dstspn Olive oil
Salt and pepper

Equipment

Ref: fe-roulade

Raw meat chopping board
Large bowl
Large Cooks knives
Large frying pan
Saucepan
Baking tray
Cling film
Foil
Meat tenderiser

Method

Ref: fm-roulade

Cut the chicken almost in half lengthways through the centre of the supreme. Lay flat on chopping board, cover with cling film and flatten slightly with the tenderiser / rolling pin into a rectangular shape.

Heat oil in frying pan. Finely chop mushrooms and add to pan and saute until soft. Remove from heat to cool. Add chives and season.

Blanch spinach quickly in salted boiling water. Refresh in cold water, lay flat on a cloth to drain.

Lay out supremes, placing spinach on top to cover the chicken. Divide mushroom filling and spread evenly over the spinach.

Carefully roll up supreme into a roulade. Wrap each roulade quite tightly in two pieces of cured ham. Repeat the wrapping process with cling film and then foil.

Place on baking tray and roast in pre-heated oven at 180c for 20mins. Remove and present in 1cm thick diagonal slices.

Gartelmann Chardonnay

Ref: a2502

Price: £9.95

Quantity:

March Wine of the Month : RSP £16.50 save £6.55

Grown on the 35-year-old Gartelmann vineyard, which was converted to a high trellis system for maximum ripeness and flavour and hand picked to minimize juicing and prevent oxidation.

Complexity has been built into the wine by using new and one-year old French and American oak and fermented at 12-16 degrees. Maturation for 8 months with lees stirring every 2 weeks for 3 months.

Colour : Vibrant Straw Green.

Aroma : Peach and nectarine with buttery flavours and spicy oak.

Palette : A full-bodied style with ripe flavours of white peach and honeydew melon together with sweet spicey oak.