Stuffed Chicken Roast

Preparations:

1. Peel shallot and garlic, dice finely. Wash herbs, shake dry. Sauté shallot, garlic and herbs in olive oil, leave to cool. Thaw mushrooms. Cut chicken breasts and plate. Cut the bell pepper into small cubes. Peel and core the tomatoes. Cut one into small cubes, the other into large pieces for the sauces. Cut the green of the spring onion into fine strips. Mix the shallot, garlic, herbs, mushrooms, diced vegetables and spring onions with the roast.

The fry :

1. Spread out the cling film, place the plated chicken breasts on top of each other so that they overlap. Spread out with the sausage meat, roll up tightly, tie with kitchen twine. Heat the oil in a frying pan, fry the roast on all sides, remove. In the same pan, fry the vegetables without fat, add color. Place the vegetables and herbs in a roasting pan, add red wine, and place the roast on a rack in the roasting pan. Set the oven to low temperature, set the core temperature to 70-72 ° C, insert the sensor and let it work. Takes about 5-3.5 hours. (Working is nice, I could watch for hours)

The sauce :

1. Take out the roast, wrap in aluminum foil, keep warm. Put the contents of the roasting pan in a saucepan, remove the herbs, deglaze the roasting pan with a little water, bring to the boil and simmer until the vegetables are soft. Mix. If the sauce is too thick, dilute it with a little bouillon, water or wine. You can also use cream or crème fraîche as you like. Briefly bring the sauce to the boil again.

Serving:

1. Remove the aluminum foil from the roast, remove the twine, cut open. Place on preheated plate, napkin with sauce. We still had cauliflower and red wine. See my KB that was my first recipe. Oh yes, I almost forgot a dry, well-chilled rosé or a Beaujolais nouveau and enjoy is the motto.
2. .❀ • * ´) /❀¸.•*•*´¨❀¯¨¯❀ ♥ Enjoy your meal .❀ • * ´) /❀¸.•*•*´¨❀¯¨¯❀ ♥