Chicken Roulade in Wine Reduction

I hear from a lot of family and friends that they have never tried cooking with wine.

One of the most important things to keep in mind after you open a bottle of wine is it’s Keeping Time.

White wine will stay good for up to three days, after the bottle has been opened, while red wine for a week or two. But you need make sure to store them in a cool place or in the refrigerator. Most sparkling wines lose their fizz after one to two days.

Then how will you ensure the wine is not wasted. When you have purchased a good wine you want to ensure it retains the freshness and is still delicious. So, either you open it when you have a room full of friends and family, so that it is consumed before the flavour is lost. And if it still remains, the best thing to do is to COOK WITH THEM ! 😊😊

Cooking with old wines is an easy way to use them up.

Here is a chicken recipe that has beautifully amped up the flavours after adding Chennin Blanc to it.

CHICKEN ROULADE IN WINE REDUCTION

Chicken breast (2) – Cut them lengthwise into thinner strips
Chenin Blanc – 1/2 cup
Blanched spinach 1 cup (chopped)
Sundried tomatoes (a few)
Garlic chopped finely
1 finely chopped green chilli
Cheddar cheese (grated) 3 tbsps
Honey 2 tsp
Black pepper (crushed) 1 tsp
Salt to taste
Butter 2 tbsp + (1 tsp olive oil)

Method :

Marinate the chicken breast with salt, black pepper and garlic.
Make a mixture of chopped blanched spinach, chopped garlic, grated cheese and chopped sundried tomatoes.
Lay this mixture on one end of the chicken breast strip (cut lengthwise) and roll the strip and secure it with a toothpick to hold the roulade together.
Now heat a pan, pour a little olive oil and melt the butter.
Gently place the chicken roulades on the hot pan and let it sizzle on high heat, for a minutes or two on each side.
Once the roulades are browned cover the pan and further cook them for 10 – 12 minutes, keeping the flame low.
Then remove the chicken roulade on to a serving tray.
In the same pan add one cup of Chenin blanc let it boil away for a few minutes then add some honey & black pepper simmer it for a minute of two.
You will get a thick reduction of wine with all the awesome flavours of the cooked chicken all incorporated in this sauce.
Now pour this onto the chicken roulade and serve.