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.