Denise says:

You have been pouring over the cookery books and still have not made a decision. The family are all coming for Seder night – 18 guests and you still have not made your mind up. You want something new, easy, tasty and foolproof. Sounds familiar?
Well, this is an ideal seder night meal as the chicken can be stuffed and rolled in advance and cooked to perfection just as the service starts. It’s straightforward to serve for large numbers as individual portions can be transferred from the serving plate or even stacked up high as part of a buffet table.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Serves: 6 people

Can be made in advance
Will Freeze

Ingredients:

6 chicken breasts – skinned and bone removed
2- 3 tablespoons olive oil

For the Stuffing
100g raisins
100g dried apricots
50g pistachio nuts
2 cloves of garlic- skin removed
3 tablespoons medium Matzah meal
1 teaspoon ground cinnamon
Salt and freshly ground black pepper

For the Mushroom Gravy
350g mixed mushrooms – finely sliced
450ml chicken stock
200ml red wine
2 tablespoons potato flour
Salt and freshly black pepper – to taste

Method

1)Place each chicken breast between some Clingfilm. Take a rolling pin and bash it so that is 1 cm (½ inch) thick.
2)Place all the stuffing ingredients into a food processor and whizz together to form a paste. Season well.
3)Spread the flattened chicken beasts evenly with stuffing paste.
4)Roll up long ways and secure both ends with some string.
5)Heat the olive oil in a large frying pan. Sauté the chicken rolls until brown. Remove and set aside.
6)Place the mushrooms in the same frying pan. Cook for approximately 5 minutes or until they start to wilt. Add the chicken stock and red wine and continue cooking for a further 5 minutes. Take some of the gravy and mix with the potato flour to form a paste. Return this potato flour and gravy paste to the frying pan stirring well to prevent lumps.
7)Place the chicken rolls back in the frying pan.
8)Cover and cook for a final 40 minutes.

To serve the stylish way: Pour the hot mushroom gravy onto a warm serving plate. Remove the string from the chicken, slice and place on top of the gravy.

I like to serve this dish with individual potato kugel and a selection of green vegetables.
Tagged in: Ashkenazi, Chicken, Dinner Party, Family Cooking, Mediterranean, Mushrooms, Pesach, Shabbat