Chicken roulade with mushrooms and onion in ketjap sauce

Lean & mean, this preparation of our chicken roulade by Robert van Dijk from @vurigekolen. It can’t go wrong and you’ll truly put something delicious on the table. Chicken at its best, if you ask us. 

Preparation chicken roulade 

Preheat the oven to 180 degrees. Heat some oil or butter in a roasting pan and brown the chicken thigh roulade all around until golden. Then place the roulade on an oven rack and continue cooking in the oven until it reaches a core temperature of 70 degrees.

Meanwhile, slice the onions into half rings and the mushrooms into slices. Use the same roasting pan and gently sauté the onions in a knob of butter. Add the mushrooms and briefly cook along. Deglaze with ketjap and soy sauce and let the sauce reduce gently for a few minutes. Remove the roulade from the oven, let it rest briefly and slice into nice pieces. Serve with the mushrooms and onions.