Chicken Roulade with Truffle, Sweet Potato Mash

To prepare this recipe for Chicken Roulade with Truffle and Sweet Potato Mash, begin by gathering all the ingredients.

Chicken roulade with truffle: Trim the chicken breasts of excess fat. Use a sole fillet knife.

Slice a chicken breast horizontally to butterfly it, making sure it has an even thickness across its surface.

Make shallow cuts with the knife tip to properly open the thicker parts of the chicken breast.

Flip the breast over on the chopping board and make any necessary incisions on the other side.

Here for example, there is a thick section that allows me to open the breast further, so I make another cut...

...and trim it.

Repeat the operation with all the chicken breasts.

Season the sliced breasts with fine salt...

...and freshly ground pepper.

Flip the chicken breasts on the chopping board...

...and season the other side.

Sprinkle the truffle shavings over the chicken breasts...

...and spread evenly over the surface with a mini cranked spatula. Use about 12 grams of truffle shavings per breast.

Roll each chicken breast into a cylinder...

...making sure to roll it tightly.

Repeat with all the chicken breasts.

Place a sheet of cling film on your worktop and place a chicken breast roll in the centre.

Cover the chicken roll with another sheet of cling film...

...and wrap in a tight roll.

Twist the ends of the plastic wrap like a candy wrapper to seal.

Once the chicken roll is tightly wrapped, take a second sheet of plastic wrap...

...and wrap it again to prevent the first layer from coming undone during cooking. Tighten the wrap and seal the ends.

Repeat with all the chicken rolls. Up to this stage, this recipe can be prepared in advance and stored in the fridge for 24 to 48 hours before cooking, or cooked immediately.

Chicken broth: Place the chicken stock in a saucepan.

I used Ariake ready-to-use chicken stock for this recipe.

Pour cold water into a saucepan...

...and stir carefully with a whisk to dissolve the paste.

Add the thyme and bay leaf...

...and bring to a boil. Let it boil for a few minutes, then set aside.

Sweet potato mash: Prepare all the ingredients.

Peel the sweet potatoes with a knife.

Cut them into large cubes...

...as shown in the photo.

Place the sweet potato cubes in a saucepan...

...and cover with cold water.

Add the coarse salt.

Heat over medium heat starting with cold water. Bring to a boil, then cook for 20 to 25 minutes, depending on the size of the cubes.

To check doneness, insert the tip of a knife; it should slide in easily.

Once the sweet potatoes are cooked, drain them in a strainer.

Pour the whipping cream into a saucepan...

...and bring to a boil. As soon as it boils, remove from the heat.

Transfer the hot sweet potatoes into a bowl and mix with a hand blender.

Add a bit of hot whipping cream while blending...

...until fully incorporated.

Add a bit more cream...

...and continue mixing.

Add the remaining cream...

...and mix until you get a smooth purée.

Add the butter...

...and blend again.

Adjust the seasoning with freshly ground pepper...

...and fine salt.

Give it a final blend.

Taste the purée to ensure the seasoning is right.

Smooth the surface with a spatula.

The sweet potato mash is ready. It can be refrigerated if prepared in advance or set aside if served soon.

Pierce the chicken rolls with a fork or knife tip to allow the cooking juices to seep in.

When the broth comes to a boil...

...place the chicken rolls in a large enough saucepan so they lie flat in a single layer at the bottom.

Pour the boiling broth over the chicken rolls...

...until they are immersed (1 to 2cm above).

Bring to a simmer.

Cover the saucepan with plastic wrap, stretching it across the edges for a tight seal.

Remove the pan from the heat and let the chicken rolls poach for 1 hour and 30 minutes. After poaching, the rolls can be refrigerated in the broth until the next day if you're making this recipe in advance.

Sauce suprême with truffle: Take the rolls out of the broth, which should now be cooled. Gather the ingredients to make the sauce, using the reserved cooking juices.

Start by making a white roux by melting the butter in a saucepan.

When the butter is fully melted with a slight brown colour...

...add the flour...

...and whisk thoroughly, cooking the roux for 2 to 3 minutes on medium heat without browning it further. Make sure to cook the starch in the flour. Let it cool.

Once the white roux is cool, pour the boiling chicken broth (used for the chicken rolls) over it. Be sure to follow the supreme sauce proportions to get the right texture.

Whisk quickly to dissolve the roux in the stock...

...and continue cooking until the sauce thickens.

Once thick, add the whipping cream while whisking...

...until smooth.

Squeeze the lemon with a juicer...

...and add the lemon juice to the saucepan.

Whisk to combine.

Add the truffle shavings and stir...

...and adjust the quantity of truffle according to your taste. I find a generous teaspoon is enough.

Then add the butter cut into pieces...

...and stir until fully incorporated. The sauce supreme is smooth and glossy. Keep it warm.

Plating: Take one chicken roll and cut off the plastic wrap ends...

...to remove the first layer of plastic wrap...

...and remove the second layer as well.

Trim the ends of the chicken roulade with a sharp knife.

First presentation idea: Slice into 1cm thick medallions...

...and arrange them on an oval serving plate.

Then pour the sauce around the roulade. Serve straight away.

Second presentation idea: Heat a little olive oil in a pan...

...and add a knob of butter.

When the oil and butter are hot and sizzling...

...add the chicken roulades to form a crust.

Baste the roulades with hot fat using a tablespoon.

Using kitchen tongs, turn the roulades regularly in the pan...

...to brown them evenly.

Continue basting with the fat. Gradually, the roulades will turn golden. The goal is to brown the outside without cooking the centre further.

When the roulades are golden, trim the ends...

...and slice one roulade diagonally into 2/3, 1/3 portions...

...to achieve this finish.

Pour the hot sauce supreme into the serving dish...

...and place the roulade vertically for an elegant presentation...

...as shown in the photo.

Finish: Sprinkle golden flax seeds, white sesame seeds, and chia seeds around the roulade, lightly toasted in the oven beforehand. For this recipe, I used the seed crust from another recipe (sweet potato with seed crust).

Add some crumbled braised chestnuts.

Also add a few candied cherry tomatoes. Finish the decoration with finely chopped parsley leaves sprinkled directly over the dish.

Our chicken roulades with truffle are now ready to serve. They are delicious with a side of sweet potato mash. Bon appétit!