Chicken of Bresse Roulade with Cèpes

For : 4 servings
Time : 2 hours
Difficulty : medium

Ingredients for Chicken of Bresse Roulade with Cèpes :

1 large chicken of Bresse
16 thin slices of smoked bacon
600 g cèpes
2 shallots
1/2 garlic clove
2 slices of day old brioche
80 g pecans
1 egg
15 cl milk
15 cl white chicken stock
10 cl port
60 g butter
oil
salt
green peppercorns
pepper

Garnish:
800 g potatoes
100 g diced bacon
4 shallots
100 g melted butter
salt
pepper

Technical stages for Chicken of Bresse Roulade with Cèpes :

	1 Prepare all ingredients.
	2 Cut the raw chicken in pieces.
	3 Crumble the brioche in the milk.
	4 Clean and cut the cèpes in pieces. Sauté them along with a bit of oil and butter.
	5 Add the shallots and chopped garlic.
	6 Reserve some big pieces of mushrooms and chop the rest.
	7 Add the brioche that has been squeezed dry, the egg, 50 g of chopped pecans, green peppercorn and salt.
	8 Mix well.
	9 Spread out the pieces of chicken.
	10 Season with salt and pepper.
	11 Spread the stuffing in the center...
	12 ...and roll.
	13 Circle them with slices of smoked bacon...
	14 ...and hold them together using toothpicks or roast string.
	15 Line the rolled pieces in a pan.
	16 Garnish: Brown the diced bacon and drain them.
	17 In their fat, sweat the chopped shallots for 5 minutes.
	18 Peel and mince the potatoes in thin slices using a mandoline.
	19 Brush them with melted butter and line them in rose design in 4 individual non-stick molds.
	20 Alternate several layers of potatoes with the diced bacon + shallots mixture.
	21 Finish with a layer of potatoes.
	22 Generously drizzle with melted butter.
	23 Bake the rolls and potato cakes for about 30 minutes in a hot oven.
	24 When finished, remove the roulades from the baking pan and keep warm.
	25 Degrease the baking pan and deglaze with port.
	26 Add the chicken stock...
	27 ...and reduce.
	28 Beat in 40 g cold butter.
	29 Add the rest of crushed pecans and the reserved cèpes to the juice. Keep warm.
	30 Dress the sliced roulades on the plates. Remove one potato cake onto each roulade.
	31 Serve with the juice in a sauce dish on the side.