Sunday, February 05, 2006

Rolled Chicken with Potato Gratin

Chicken doesn't have to taste simple! This is a very unique way of making chicken taste quite gorgeous. The horseraddish with the prosciutto merged with the sherry/cream sauce gives this dish a very intriguing fragrance. As a sidedish, I prepared a potato gratin, a favorite side in my home country.

for 2 people:

the chicken rolls:

1 big, thick chicken breast (or 2 thinner ones)
4 big teaspoons horseraddish cream

4 very thin slices prosciutto (ask for the least salty one)
4 sage leaves
freshly ground salt and pepper
1 tablespoon butter
1/2 cup dry sherry
1/2 cup heavy cream
4 woodsticks (toothpicks) to attach sage to chicken

the potato gratin:
300 g (0.7 lb) potatoes (1 week old are perfect!)
1 cup milk
1 cup heavy cream
freshly ground salt, pepper and nutmeg
butter to rub ovenproof dish
1-2 tablespoons prosciutto or speck, cut into small cubes (optional)
50 g (0.1 lb) gruyère cheese, roughly ground


Let's start by doing some preparation for both dishes. Wash the potatoes or peel the skin, cut into thin slices.

Cut the chicken breast lengthwise in half (use a very sharp knife to make this an easy task). Cut both halves one more time lengthwise in half, resulting in 4 thin chicken steaks. If you're breast is not thick enough to cut into 4 slices, you could use 2 breasts and cut them only once each.

Spoon 1 big teaspoon of the horseraddish onto each of the 4 chicken slices and spread evenly. Lay a slice of prosciutto on top. Tightly roll the chicken, put a sage leave on top and attach it to the chicken rolls and simultaneously close the rolls so they won't roll open.

Depending on how salty your prosciutto is, season your chicken only very lightly with salt or skip the salt completely. Sprinkle the chicken with freshly ground pepper.

Now that the chicken is ready to be cooked, start working on the potato gratin. Heat the milk and the cream in a saucepan. Season well with salt, pepper and nutmeg. Add the thinly sliced potatoes and bring to a boil. Simmer for about 15-20 minutes, until the potatoes are softened but don't fall apart. Also preheat the oven to 450 F (220 C).

Rub some butter in an ovenproof dish to lightly cover the whole dish. Once the potatoes are softened, pour them together with the milk/cream into the ovenproof dish. Sprinkle with the prosciutto cubes (optional) and the gruyère cheese.

Put the gratin into the preheated oven for about 15-20 minutes until it got a nice, lightly brown color.

As soon as your gratin is in the oven, heat butter in a non-stick skillet over medium-high heat. Grill your chicken rolls on all sides for about 4 minutes total. Reduce the heat to medium-low, add the dry sherry and cook until half of it is absorbed. If the heat is too high, it will absorb too quickly and you'll have to add more sherry. Add the cream as well and mix with the sherry. Cover the chicken rolls and let them simmer for about 15 minutes until done. The chicken and the potato gratin should be ready at about the same time. Taste the sherry/cream sauce and season with more pepper if desired.


At 10:51 PM, Anonymous Joey Carlin said...

That looks so good I think im going to make it tomorrow. For serious....Im wishing the grocery store was open right now.....

Anyone have any late night snacking ideas? Not just packaged food though, something quick and substantial.

Austin TX

At 11:04 PM, Blogger Dan said...

got pasta? some olive oil, crushed garlic and (whole) chili in the saucepan, saute over low fire for about 10-15 minutes without burning the garlic. add some anchovies (if you have them) and some capers (if you have them). or replace anchovies and chili with lots of ground parmesan cheese.

or, risotto? takes about 20 minutes from scratch. check my basic risotto recipe. 5 minutes before it's done, add anything you want! mushrooms (dried porcini are great), some flavored oil, or different cheeses (blue, parmesan, ricotta). even just the basic basic risotto with some ground cheese on top is delicious!

At 4:07 PM, Blogger KT Did said...

Oh My Gosh does this look good!!! I will be trying this too. This weekend looks good for suggestions???

At 4:29 PM, Blogger Dan said...

KT, since you're in socal you have a trader joe's nearby i assume... this is a pretty strong and flavorful dish so i would recommend a full bodied wine like the Ripasso (italy) or an Amarone (italy). I think Trader Joe's has both 2001 and 2002 year Amarone's. Get the 2001 if you can. The Ripasso sells for 6.99, the Amarone for 10.99 (i believe).

I also think that the Fetzer cabernet sauvignon (california) is a great wine, especially considering its low price of 5.99 at TJ's.

Let us know which wine you chose and how it went.


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