Chicken Roll Stuffed With Wine Sauce

Chicken Roll Stuffed With Wine Sauce


  • 1 large chicken uncovered
  • salt
  • pepper
  • thyme fresh
  • a little olive oil
  • For stuffing
  • 3 ounces of olive oil
  • 1 bacon strip
  • 1 onion
  • 2 colored peppers
  • a few aspromanitari
  • thyme
  • 200 g gruyere
  • For the pan
  • onion
  • carrot
  • Selley
  • 2 fl. white dry wine

How to make?

Prepare the filling to cool. Roast the bacon, add the vegetables to wilted, salt and pepper and let cool. Add cheese, cream cheese or cheese that we want.

Apply 3 large pieces of film. Put the meat open. Salt pepper. Later we put the filling. Roll it over with the membrane and seal the edges. Roll the roll on aluminum foil. We immerse it in boiling water for 25 ‘. Leave it in the refrigerator to stabilize.

Remove the papers and roast the roll in olive oil. Add the vegetables finely chopped and let them wither. We turn off the wine. Allow to evaporate. Add some water or broth. Put it in the oven for 30 minutes at 200ºC. Cut the roll into slices. Boil vigorously the sauce to thicken. Salt the pepper in the end. We pass it on with the hand mixer to hang. Pour the roll.


No Comments

Leave a Reply