Ingredients
800 g chicken thigh with drumstick
50 ml sunflower oil
160 g green leaf of kale
10 g Vegeta Natur basil pasta 10 g Vegeta Natur garlic pasta100 ml cooking cream
30 g Demi-glace sauce 20 g Wheat flour 10 g Vegeta Fine blendTo taste salt and pepper
Chopped parsley to tasteFilling
50 g egg
30 g Bread crumbs Žito
100 g Mild Ajvar Garlic granules to tasteCroquettes
400 g Cmok - potato dough mix400 ml water
Preparation steps
Weight for 4 portions – 800 g meat, 600 ml sauce, 800 g croquettes
Sprinkle the chicken with a mixture of finely ground salt, pepper, and Vegeta, then place it in a cool place.
In the meantime, blanch the kale leaves in salted water for 3-5 minutes and then quickly cool them in cold water.
In a bowl, add ajvar, breadcrumbs, egg, garlic paste, salt and pepper to taste, and mix everything together.
On the chicken meat, place the prepared filling, then add the kale leaves and roll everything up into a roulade. Place the roulade on aluminum foil, sprinkle with Vegeta, and brush with a paste of basil and garlic. Drizzle with oil, wrap in foil, and place in a baking dish in which you have previously added a little water.
Bake in a preheated oven at 180 °C for about 25 minutes. Once the roll is baked, remove it from the oven and place it in a warm spot.
In the meantime, prepare the demi-glace sauce according to the product instructions and add the cooking cream. Unwrap the chicken, slice it, and serve it on the sauce.
Croquettes
Mix the potato dough with cold water, then knead the dough and shape it into croquettes. Fry in deep fat.
Tip
You can use this filling to stuff all kinds of steaks and larger meat rolls.