Chicken roll with pickled onions and grapes
8 servings
180 minutes
Chicken roll with pickled onions and grapes is a refined dish of Russian cuisine that harmoniously combines tender chicken meat, sweet grapes, and tangy pickled shallots. Its recipe roots can be found in traditional meat rolls, but the addition of fruity notes gives it a special sophistication. The golden-brown crispy chicken skin reveals the flavor of the fillet, while the sauce made from cream, mustard, and honey adds depth to the flavor profile. The roll is served with a fresh salad and aromatic pickled onions, creating a balance between sweetness, acidity, and richness. This dish is perfect for festive dinners and impresses with its refined taste and elegant presentation.
1
Cut the cleaned shallots in half and separate into layers. Boil the wine with sugar, vinegar, and star anise, turn off the heat, add the onion and grapes, and let it sit for three hours.
- Shallot: 6 pieces
- Dry red wine: 500 ml
- Sugar: 100 g
- Red wine vinegar: 100 ml
- Star anise: 1 piece
- Seedless green grapes: 300 g
2
Cut the chicken's backbone with a knife or kitchen scissors and carefully remove the skin by sliding underneath it and slowly pulling it off the meat.
- Chicken: 3.6 kg
3
Lay the skin on plastic wrap, cut the fillet from the chicken, pound it, season with salt and pepper; place one fillet on the skin, top with the second, and carefully roll into a roulade (do the same with the second chicken). Tie the wrap at the sides, forming tight sausages. Make holes with a toothpick and refrigerate for an hour, then boil in gently simmering water for half an hour.
- Chicken: 3.6 kg
- Salt: to taste
- Ground black pepper: to taste
4
Mix the broth with cream and reduce until thickened, add mustard and honey, season with salt and pepper.
- Chicken broth: 500 ml
- Whipping cream 33%: 250 ml
- Dijon mustard: 2 tablespoons
- Honey: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Heat the oil in a saucepan to boiling, remove the rolls from the film, and fry until crispy.
- Vegetable oil: 1 l
6
Slice and serve with onion, grapes, sauce, and salad.
- Shallot: 6 pieces
- Seedless green grapes: 300 g
- Green salad leaves: 100 g
