Roll of chicken gherkin with prunes
2 servings
40 minutes
Chicken cornichon roll with prunes is an exquisite dish of European cuisine that combines the tenderness of poultry with the rich flavor of dried plums. Cornichon, being a young chicken, is characterized by the softness and juiciness of its meat, while prunes add a light sweetness and spiciness to it. Such a roll was once prepared in the aristocratic houses of France, where harmony of flavors was valued. Provencal herbs enhance the spiciness of the dish, while the crispy baked crust adds to its appeal. This roll is perfect for both festive tables and cozy family dinners. It is served hot and reveals all flavor nuances when paired with a light wine sauce or fresh vegetable garnish. The aroma of herbs, tender meat, and rich texture make this dish a true culinary delight.
1
Butcher the chicken, separating the meat from the bones while trying not to damage the skin. By the way, you can make excellent broth from the remaining skeleton.
- Gherkin Chicken: 1 piece
2
Place the carcass on the board and make a cut along one breast with a sharp knife, then along the other. Use the resulting slices to cover where the chicken's back used to be.
3
Salt the prepared carcass, sprinkle with Provencal herbs, and add 3-4 prunes. Carefully roll it into a roulade and tie it with culinary thread.
- Salt: to taste
- Provencal herbs: to taste
- Prunes: 4 pieces
4
Line the baking tray with foil, creating small edges around the perimeter. Place the roll and brush with olive oil.
- Olive oil: 50 ml
5
Bake the roll in an oven preheated to 180 degrees for about 30 minutes, and for the last 10-15 minutes, switch to grill for a golden crust.