Chef DK's Recipes

House Cured Pancetta, Chicken Rotolo, Spiced Root Vegetables, Port Wine Jus

House Cured Pancetta, Chicken Rotolo, Spiced Root Vegetables, Port Wine Jus

Chef Davinder Kumar
Cuisine Italian


For Chicken Rotolo

  • 180 g Chicken leg
  • 1 tbsp Olive oil
  • 1/2 tsp Garlic(chopped)
  • 1 pinch Thyme
  • 1 tsp Mustard paste
  • Salt–to-taste
  • Crush pepper–to-taste
  • 3-4 nos Spinach leaves (blanched)
  • 15-20 g Pancetta (thinly sliced)

For Spiced Vegetable

  • 20 ml Olive oil
  • 1 pinch Cinnamon(powder)
  • 1 pinch Star aniseed(powder)
  • 1 pinch Fennel(powder)
  • Crush black pepper–to-taste
  • Salt–to-taste
  • 10 g Onion(wedges)
  • 5 g Garlic cloves (whole)
  • 25 g Baby Radish (trimmed)
  • 20 g Baby Carrot (trimmed)
  • 25 g Baby Beetroot (trimmed)
  • 10 g Baby corn

Port Wine Jus

  • 30 ml Wine
  • 50 ml Chicken Jus
  • 5 g Butter
  • Salt/Pepper–to-taste


To prepare chicken Rotolo

  • Marinate the chicken leg with olive oil, garlic, thyme, mustard paste, salt and crushed pepper.
  • Spread spinach leaves on the marinated chicken leg and roll it tight with a help of aluminum foil, cook it for few minutes in the oven and set aside.

To prepare spiced root vegetable

  • Marinate onion, garlic, radish, carrot, beetroot, baby corn with olive oil, cinnamon, star aniseed, fennel, salt and black pepper. Slow roast in oven until tender.
  • Mean while pan sear the chicken Rotolo wrapped with pancetta until its tender and slice it in roundel shape.
  • In a pan deglaze port wine, add chicken jus and simmer until the desire consistency, finish with hard butter.


  • In a serving plate, place the chicken rotolo, accompanied with spiced root vegetable and port wine jus, garnish with fresh spring of herbs.