Recipe courtesy of Craig Shelton
2 hr 30 min
1 hr
6 servings


Beurre Blanc:


Preheat the oven to 250 degrees F.

Prepare chicken by cutting off the legs, neck, and wings. Remove skin from legs and de-bone both legs; reserve skin. Take the skin and roll it out until flat. Place between 2 silpat mats or greased parchment paper and bake with weighted iron until crisp and golden. Reserve both crisp skin and chicken for later. Leave oven at 250 degrees F.

Beurre blanc: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until translucent and softened. Deglaze the pan with wine. Add cream and then slowly emulsify the remaining butter into the liquid until creamy and emulsified. Remove from the heat.

Season the reserved chicken breasts with salt and pepper and then place breasts, wing side down, in a rondeau. Pour beurre blanc over the breasts and add thyme, lemon verbena, and cardamom. Make sure the chicken has enough room to "swim" in the butter and is completely covered. Cover chicken with a round cut from parchment paper. Poach in the oven at 250 degrees F until fully cooked through and tender. Make sure butter does not exceed 140 degrees F.

Roulade: Remove any tendons and sinew from the legs and lightly flatten the leg meat. Season the legs with salt and pepper and fill with a 4-ounce piece of foie gras that has been cut into a long rectangle. Repeat this step for the other leg. Roll the leg around the foie gras and let it rest on the fold. Soak the caul fat in salted water for 30 minutes.

Unwrap the caul fat and lay it out to dry. Cut a square out of the caul fat about the same size as the length of the roulade. Allow enough fat to cover the roulade completely. Using butchers' twine, tie up the roulade, allowing at least an inch in between each tie and making sure you do not tie the roulade too tight.

Preheat the oven to 350 degrees F.

Place the roulades in a large, hot, oven-safe skillet. Sear over high heat until evenly browned. Transfer skillet to the oven and roast until the internal temperature reaches 160 degrees F. Remove from the heat and let rest.

Garnish: Blanch the leeks and asparagus in boiling, salted water. Glaze with butter, thyme, and minced shallots. Season with sea salt and pepper.

Arrange the leeks on 1 side of the plate diagonally from a pile of the asparagus. Place a slice of the poached chicken breast on top of the asparagus. Place a slice of the chicken roulade on top of the baby leeks. Garnish the plate with summer truffle slices, and a pluche of fine herbs. Finish with Fleur de Sel and crisp chicken skin.

Sauce: Reduce your chicken jus until it reaches the desired flavor. Adjust the flavor with 50 percent red wine reduction, percent Port wine reduction, and a little foie gras fat. Drizzle sauce over chicken and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Braised Short Ribs

Recipe courtesy of Ree Drummond

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Butter Burgers

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Bobby Flay

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Lemon Chicken

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c


          6pm | 5c


          7pm | 6c


          8pm | 7c


          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c


          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c


          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking