Chef Paul Prudhomme's Louisiana Tastes by Paul Prudhomme

Author:Paul Prudhomme [Prudhomme, Paul]
Language: eng
Format: epub
ISBN: 978-0-06-203049-8
Publisher: HarperCollins
Published: 2000-11-15T00:00:00+00:00

Chicken Roulades with a Vegetable Stuffing

Makes 4 servings

“Roulade” comes from the French verb “to roll,” and usually refers to a slice of meat rolled around a filling before cooking. In this case, the filling or stuffing is cooked alongside, not inside, the rolled-up chicken. Unless you’re experienced at deboning poultry, have your butcher do this, then check to be sure all the pieces of bone and cartilage have been removed.

The chicken and stuffing can be reheated in a microwave or conventional oven, but because the sauce is mostly heavy cream, please keep its wonderful texture and flavor intact by reheating gently in a heavy saucepan on top of the stove. Leaving the skin on all the quarters adds great flavor, but if you want to lower the fat a little, you can remove the skin.

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