Mushroom and Chestnut Chicken Roulade with Roasted Root Vegetables

Heat the oven to 200°C. Peel the potatoes, carrots and celeriac and cut into roughly 2 cm pieces. Add 2 tablespoons of the total 4 tablespoons oil, 1 crushed garlic clove, 2 thyme sprigs, 3 g salt and one-third of the pepper. Spread in one layer and roast for 35–45 minutes, turning halfway, until tender and lightly browned. Remove when ready and keep warm.

Finely chop the mushrooms and shallots. Chop 120 g cooked chestnuts with their shells and inner skins removed. Soften the shallots in 1 tablespoon oil and 10 g butter for 2 minutes. Add the mushrooms and cook for 6–8 minutes until their liquid evaporates. Add the remaining garlic, leaves from 2 thyme sprigs, 2 g salt and one-third of the pepper; cook for 1 minute. Stir in the chestnuts, spread on a wide plate and let the filling cool.

Butterfly four boneless, skinless chicken breasts, about 200 g each, without cutting through. Gently flatten between baking paper to 5–7 mm thick. Do not wash raw chicken; use a separate board and clean utensils. Season with the remaining 3 g salt and pepper. Divide the cooled filling equally, leaving clear edges. Roll tightly and tie with kitchen string. Cook immediately after assembling.

Heat the remaining 1 tablespoon oil in an oven-safe pan. Brown the rolls over medium-high heat for 5–6 minutes in total. Roast at 200°C for about 20–30 minutes. Using a clean thermometer, check both the thickest chicken layer and the center of the filling: both must reach at least 74°C. Extend cooking if needed; color and time alone are unreliable. Transfer to a clean plate and cover loosely.

Once the rolls are in the oven, make the sauce in a separate small saucepan. Boil the 250 ml unsalted chicken broth for 5–6 minutes to reduce it by about half. Add the cream and simmer gently for 2–3 minutes. Remove from the heat and stir in the remaining 20 g cold butter and 2 teaspoons lemon juice. The measured salt is divided between chicken, vegetables and filling; taste the sauce before adding any extra.

After confirming the 74°C temperature, rest the rolls for 5–8 minutes. Remove all strings and cut into thick slices. Serve with the root vegetables and warm sauce. Roll diameter and oven performance affect cooking time; allow approximately 35 minutes preparation and 45 minutes cooking.