GROUND CHICKEN ROLL WITH LEEK AND WATERCRESS SAUCE
Ingredients :
1 lb (½ k) ground chicken meat
2 large eggs (3, if small)
1 cup toasted bread crumbs
Salt
Pepper
Nutmeg
¼ cup chopped parsley
½ cup cooked peas
½ cup corn kernels, cooked
Vegetable oil (to brown chicken roll)
1 cup leeks chopped (white and light green part)
1 smal onion, chopped
2 cups chicken stock
1/3 cup port wine
1 cup heavy cream
½ cup watercress chopped
Preparation:
In a medium size bowl, mix ground meat with eggs, ¾ cup bread crumbs, salt, pepper and nutmeg.
Place a plastic film on a work surface y spread the chicken mixture on top, forming a rectangle 12 x 9 inches (25 x 18 cm). Sprinkle peas, kernels and parsley. Roll meat into a cylinder. With the remaining crumbs, bread roll on all sides. Twist plastic film on both sides and refrigerate for 1 hour.
Pour oil in a skillet and brown chicken roll. Remove roll from skillet.
In a medium-size pan pour 2 tablespoons oil and sauté onion and leek. Do not brown. Add chicken stock, port wine and boil for a few minutes. Add watercress. Mix well. Remove pan from fire and blend or process mixture. Force through a strainer. Season to taste. Return leek and watercress mixture to a pan or deep skillet, place chicken roll and boil for 1 ½ hour. Remove meat from skillet. Add cream to sauce and correct seasoning.
Cut chicken roll in slices and serve with sauce.
6 servings
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