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Stuffed chicken with white wine sauce

If you have to cook for any celebration, this easy recipe that everyone will love may be your best option

Chicken, Iberian pork belly, mushrooms, vegetables and a drizzle of white wine are the ingredients of this meal which will get you a juicy and succulent meat with a crispy and golden skin.

The are many alternatives, you can use chicken, in this case “free range chicken”, or even, turkey breasts or some fine pork steaks. If it’s Iberian, better.

The filling is also a key piece, as it adds a plus to the unmistakable flavor of the recipe, in addition to giving juiciness to the result. Controlling the cooking time well, is fundamental for the success of this recipe. And if you have doubts with the pairing, you can opt for S.Pellegrino sparkling water and a few glasses of fruity white wine. Need any more reasons to start cooking?

How to make the stuffed chicken

Pollo de corral relleno con salsa de vino blanco
Pollo de corral relleno con salsa de vino blanco

Ingredients

2 large chicken breasts

8 slices of Iberian bacon

Salt and pepper

For the filling

1 garlic clove

1 small onion

6 fresh mushrooms

1 bay leaf

Dried fruits

½ carrot

½ zucchini

For the white wine sauce

1 shallot

1 tablespoon of cornmeal

250 ml of white wine

50 ml of liquid cream

Rosemary, thyme and laurel

Salt and pepper

For the onions

8 French onions

2 tablespoons of brown sugar

2 tablespoons of balsamic vinegar

Directions

For the filling

Sauté chopped garlic over medium heat in a pan with a tablespoon of oil. Once golden, add the onion and the mushrooms cut very thin until they are golden brown next to a bay leaf. Add salt and pepper. Once they have lost all their water, add the dried fruits (peanuts, pistachios, almonds, raisins, plums, dried apricots …). Then, keep this cold.

Open the chicken breasts in the form of a book and crush them with the help of a kneading stick so that they are somewhat thinner. On aluminum foil, stretch the four slices of bacon and cover them completely with chicken breasts. Add salt and pepper.

In the center, distribute the filling and two carrots and zucchini sticks. Helping yourself with the aluminum, roll gently tightening the roll so it is compact. Finish rolling, remove the aluminum foil and with a thread, give it a few laps so that it keeps its shape in the oven.

Bake on a tray with olive oil at 200 degrees for 25-30 minutes.

For the white wine sauce

Sauté the onion over medium heat in a pan with a tablespoon of oil. Poach for 15 minutes. Add the white wine and let it reduce halfway. Add the cream, aromatics and salt. Cover and leave on low heat for 10 minutes. Thicken with a tablespoon of corn flour until a creamy consistency is achieved.

For onions

In a pan, add the sugar and caramelize. Add the previously peeled onions together with the balsamic vinegar. Sauté a few minutes over medium heat and put out the fire. Cover and save for later.

Finishing and presentation

Remove the thread from the chicken roll and cut it into thick slices. Arrange the slices in a dish with caramelized onions and finish, with the white wine sauce. Sprinkle with rosemary and thyme.

Harmonies in flavors and fragrances. By Juan Muñoz Ramos.

Crispy and tasty chicken with a fresh and fruity wine. This is the harmony of a sauce with an acid point and whose fragrance is reminiscent of the grape, in this case the Godello variety from the Monterrey area. A simple recipe to make, very rich, that dresses the table and whose union with the appropriate drinks creates a festive and warm atmosphere.

S.Pellegrino y Vionta Godello
S.Pellegrino y Vionta Godello

We speak of a prestigious water, S.Pellegrino, that brings elegance and sapidity to the dishes thanks to its fine and creamy bubble, ideal partner of the creaminess that brings the sauce and the filling of the chicken and, of course, partner of the fresh and fruity white wine whose union exalts the senses creating a symphony of flavors and fragrances.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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