Chicken rolls with Maroilles AOP
Difficulty level: easy
Servings 2 people
Ingredients
- 200 g chicken fillet
- 200 g mushrooms minced
- ½ c. coffee garlic powder
- 10 strands parsley chiseled
- ½ shallot chiseled
- ½ onion white cut into thin strips
- 100 g hazelnuts coarsely chopped
- 200 g from Maroilles PDO
- 20 g butter d’Isigny AOP
- 2 brioche breads or hotdog buns
- 20 g butter Charente Poitou AOP
For the vegetable chips
- 1 beet raw red
- 3 potatoes
- 3 carrots
Instructions
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Cook the chicken for 10 minutes in the pan then shred it.
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In the same pan, add a little butter and brown the mushrooms cut into strips with the garlic, shallot and parsley for 10 minutes.
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On a plate, under the grill, dry roast the hazelnuts then add them to the pan.
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Separately, brown the onion for 5 minutes over high heat with a little butter until it is very crispy.
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Add the caramelized onions to the first preparation, reheat and add half of the Maroilles in small pieces so that it is well incorporated.
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In a pan, melt the rest of the butter and brown the bread over low heat for 3 minutes.
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Remove them from the heat, cut them in half without going all the way through and brush the inside with the remaining melted butter from the pan. Top the buns with the mushroom and chicken mixture.
Chips
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Peel and wash all the vegetables. Using a mandolin, cut the vegetables into very thin slices.
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Cook them in the fryer for 5 to 6 minutes.
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Melt the rest of the Maroilles (without the crust) and place it in drizzles on the breads just before serving with homemade chips.
Good to know
You can replace the Maroilles with a Laguiole AOP.
© Anne Kerouédan for Cniel
