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

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

Yields1 Serving

For Chicken Rotolo
 180 g Chicken leg
 1 tbsp Olive oil
 ½ tsp Garlic(chopped)
 1 pinch Thyme
 1 tsp Mustard paste
 Salt–to-taste
 Crush pepper–to-taste
 34 Spinach leaves (blanched)
 1520 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
1

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
2

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.

Serving
3

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

Ingredients

For Chicken Rotolo
 180 g Chicken leg
 1 tbsp Olive oil
 ½ tsp Garlic(chopped)
 1 pinch Thyme
 1 tsp Mustard paste
 Salt–to-taste
 Crush pepper–to-taste
 34 Spinach leaves (blanched)
 1520 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

Directions

To prepare chicken Rotolo
1

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
2

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.

Serving
3

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

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

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