Chicken of Bresse Roulade with Cèpes

Technical stages for Chicken of Bresse Roulade with Cèpes :

• Cut the raw chicken in pieces.
• Crumble the brioche in the milk.
• Clean and cut the cèpes in pieces.
• Sauté them along with a bit of oil and butter.
• Add the shallots and chopped garlic.
• Reserve some big pieces of mushrooms and chop the rest.
• Add the brioche that has been squeezed dry, the egg, 50 g of chopped pecans, green peppercorn and salt.
• Spread out the pieces of chicken.
• Season with salt and pepper.
• Spread the stuffing in the center and roll.
• Circle them with slices of smoked bacon and hold them together using toothpicks or roast string.
• Line the rolled pieces in a pan.
• Garnish: Brown the diced bacon and drain them.
• In their fat, sweat the chopped shallots for 5 minutes.
• Peel and mince the potatoes in thin slices using a mandoline.
• Brush them with melted butter and line them in rose design in 4 individual non-stick molds.
• Alternate several layers of potatoes with the diced bacon + shallots mixture.
• Finish with a layer of potatoes.
• Generously drizzle with melted butter.
• Bake the rolls and potato cakes for about 30 minutes in a hot oven.
• When finished, remove the roulades from the baking pan and keep warm.
• Degrease the baking pan and deglaze with port.
• Add the chicken stock and reduce.
• Beat in 40 g cold butter.
• Add the rest of crushed pecans and the reserved cèpes to the juice.
• Keep warm.
• Dress the sliced roulades on the plates.
• Remove one potato cake onto each roulade.
• Serve with the juice in a sauce dish on the side.