Name: Chicken Rolls with Red Pepper Mayo and Orange Drizzle
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1/2 cup dry white wine; 2 cups water; 1 stalk fresh lemongrass; 3 cloves garlic, crushed; 1 teaspoon peppercorns; 1 teaspoon salt; 1/2 cup chopped onion; 1/4 cup ginger, chopped; 2 pounds boneless, skinless chicken; Red Pepper Mayonnaise, recipe follows; 2 cups orange juice; 6 center-cut deli rolls; 1 head Boston Bibb lettuce; 6 orange slices; 1 small fennel bulb, shredded; Fennel fronds, for garnish; 2/3 cup roasted red peppers; 1 garlic clove; 1 cup mayonnaise; 1/2 teaspoon orange zest; 1/4 teaspoon hot sauce

Directions

For the chicken:
In a large saucepan, add the wine, water, lemongrass, garlic, peppercorns, salt, onion and ginger. Bring to a boil. Add chicken. Turn down heat to simmer. Cover pan and poach chicken for 25 minutes. Discard liquid and place chicken on a plate to cool. When cooled, shred chicken into large bowl and mix with Red Pepper Mayonnaise. Refrigerate until chilled. Put orange juice into saucepan and boil over medium-high heat until reduced to a syrup. Toast deli rolls and place lettuce leaves on each. Divide chicken mixture evenly on rolls and sprinkle fennel shreds on each. Drizzle orange syrup over top. Garnish with orange slices and fennel fronds.