Chicken Roll with Radicchio and Mushroom (French Roulade au Poulet)

Literally meaning “rolled” in French, the word roulade signifies a lot of things for us, and not many of them are positive. Traditionally, it's a preparation reserved for boneless, skinless chicken breasts, stuffed to the gills with cheeses, vegetables, and other meats that mask the bland flavour of processed chicken.

2 chicken breast halves, boneless, skinless
coarse sea salt
1 small head radicchio, cored, leaves separated
3 Tbsp. butter
2 Tbsp. extra-virgin olive oil
3 shallots, finely chopped
8 oz shiitake mushrooms (half chopped, half cut into ½” thick slices)
1 chicken liver, finely chopped
1 Tbsp. fresh sage, finely chopped
black pepper, freshly cracked
½ cup Marsala wine
¼ cup mozzarella cheese, shredded
10 cipollini or pearl onions, peeled
¼ cup chicken stock

Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about ½“ before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. pound with the flat side of a meat mallet to ¼ “ thick. Refrigerate in plastic until ready to use.

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 Tbsp. salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool.

Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.

Heat a medium saute pan over high heat. Add 1 Tbsp. each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, ½ tsp. salt, and ¼ tsp. pepper. Cook, stirring, until liver is no longer pink, 2-3 minutes. Add ¼ cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.

Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a ¼” border. Place 3 or 4 radicchio leaves over mushroom mixture.

Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 Tbsp. butter and the remaining Tbsp. oil in an 8” ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining ¼ cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.

Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining Tbsp. butter.  Add sliced mushrooms, and cook, stirring, until golden, 2-3 minutes.

Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

Makes 2 servings.