Chicken Roulades with Andouille-Cornbread Stuffing, Baby Vegetables, and Roasted Garlic Sauce
Anyone who likes roast chicken with stuffing and gravy will love chef Emeril Lagasse’s stuffed chicken roulades with roasted garlic sauce. Don’t let the length of the recipe daunt you; preparation is simple and direct.
Ingredients
- Roasted Garlic Sauce
- Whole Garlic - 3 heads
- Olive Oil - 1/4 cup
- Garlic - 1 teaspoon, minced
- Shallots - 2 teaspoons, minced
- Brown chicken stock - 2 cups (alt. chicken broth)
- Bay Leaf - 1
- Black peppercorns - 6 whole
- Thyme - 1 fresh sprig
- Plugra - 1 tablespoon (alt. other unsalted butter)
- Salt and freshly ground black pepper to taste
- Cornbread Stuffing
- Olive Oil - 2 tablespoons
- Onion - 1 small, diced
- Garlic - 1 tablespoon, minced
- Shallot - 2 tablespoons, minced
- Celery - 2 stalks, diced
- Green Bell Pepper - 1, seeded, deribbed, and diced
- Red Bell Pepper - 1, seeded, deribbed, and diced
- Emeril’s Creole Seasoning - 2 tablespoons (alt. other Creole seasoning)
- Andouille Sausage - 8 oz, skinless (alt. other spicy smoked pork sausage), chopped
- Chicken Broth - 1/2 cup
- Crystal Hot Sauce - To taste (alt. another hot pepper sauce)
- Worcestershire sauce - To taste
- Cornbread - 2 cups, crumbled
- Chicken Breasts - 4 skinned and boneless whole
- Emerils’ Creole Seasoning - 4 tablespoons (alt. other Creole seasoning)
- Baby Vegetables
- Baby Zucchini - 2 lb
- Baby patty pan squash - 2 lb
- Haricots verts - 4 oz (alt. baby green beans)
- Olive Oil - 2 tablespoons
- Garlic - 1 teaspoon, minced
- Shallots - 1 teaspoon
- Salt and white pepper to taste
Instructions
To make the Garlic Sauce: Preheat the oven to 275 F. Trim the outer papery skin from the whole garlic heads but leave the heads intact. Bake for 30 minutes, until brown. Let cool. Squeeze the roasted garlic cloves from their skins and set aside. In a medium sauté pan or skillet over medium heat, heat the oil and sauté the minced garlic and shallots until almost dry. Add the chicken stock, bay leaf, peppercorns, and thyme, and bring to a boil. Add half of the roasted garlic to the pan and reduce heat to a simmer. Cook to reduce the sauce by half, about 5 to 6 minutes. Swirl in the butter, remove from heat, and strain through a fine-meshed sieve. Adjust seasoning and add the remaining roasted garlic.
To make the cornbread stuffing: In a large saute pan or skillet over medium heat, heat the olive oil and saute the vegetables in olive oil until tender, about 4 to 5 minutes. Season with Creole seasoning. While the vegetables are cooking, cook the andouille over medium heat in a separate saute pan or skillet for 3 to 4 minutes. Combine the vegetables, hot sauce, Worcestershire, and sausage in a large bowl. Add the cornbread and mix well. Add broth as necessary to moisten stuffing.
To make the baby vegetables: Blanch the vegetables in salted boiling water to cover for 4 to 5 minutes. Drain and let cool. In a large saute pan or skillet heat the olive oil and saute the garlic and shallots until softened, about 3 minutes. Add the baby vegetables to the pan and heat through. Add salt and pepper and keep warm.
To make the chicken roulades: Heat oven to 350 F. With the flat side of a meat mallet or the bottom of a heavy bottle, pound the breasts to flatten them. Season each breast. Place one fourth of the stuffing in the center of each breast and roll it around the stuffing, overlapping the edge. Place in a lightly greased baking pan and bake for 25 to 35 minutes. Remove and let stand 2 to 3 minutes before serving.
To serve: Serve the chicken roulades with the roasted garlic sauce and baby vegetables on the side.
Emeril’s Creole Seasoning
Makes about 2/3 cup
Blend all of the ingredients in a blender or food processor. Transfer to a small jar, seal tightly, and store in a cool, dry place.
