Roussillon Roulade

Background and History

The Roussillon Roulade is a culinary delight from the enchanting region of Roussillon, located in Southern France. Roussillon, part of the historical province of Languedoc-Roussillon, is renowned for its vibrant landscapes, exceptional vineyards, and rich culinary traditions. The area's unique position between the Mediterranean Sea and the Pyrenees mountains provides an inspiring backdrop and a fertile ground that nurtures a diverse range of fresh ingredients.

This roulade — a rolled dish — is typically prepared using ingredients iconic to the region: aromatic thyme, olive oil, garlic, and succulent meats, often complemented by a sweet touch of local honey. The culinary art of rolling ingredients together is reflective of the harmonious blend of flavors that characterize Roussillon cuisine. Traditional roulades may have been served during family gatherings or festive occasions, signifying unity and the joint enjoyment of good food.

Ingredients

• Chicken breast fillets (4 pieces)
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons of local honey
• Salt and black pepper to taste
• A splash of white wine (optional for deglazing)
• 2 cups of spinach leaves
• 1 cup of Gruyere cheese, shredded
• String or toothpicks for securing the roulades

Preparation

To prepare a perfect Roussillon Roulade, begin by laying out the chicken breast fillets on a clean work surface. Using a sharp knife, carefully butterfly the fillets to create an even, wide surface. Place the fillets between two sheets of plastic wrap and gently pound them using a mallet until they reach uniform thickness, ensuring they cook evenly.

In a small bowl, mix together the olive oil, minced garlic, and thyme leaves. Season the chicken with salt and black pepper before gently spreading the garlic-thyme mixture over one side of each fillet.

Layer each piece with spinach leaves and sprinkle with shredded Gruyere cheese. Carefully roll each fillet, tucking in the sides as you go, to form a compact roll. Secure tightly with kitchen string or toothpicks to prevent unravelling during cooking.

Cooking Process

Heat a large skillet over medium-high flame and add a tablespoon of olive oil. Once hot, place the roulades in the skillet, seam side down. Sear each side until golden brown, roughly 3-4 minutes per side, carefully turning with tongs.

Once seared, reduce the heat to medium and add a splash of white wine to the pan to deglaze, if desired. Cover the skillet and allow the roulades to cook through. This should take approximately 20 minutes. Use a cooking timer to track this time.

Meanwhile, preheat your oven to 180°C (or 350°F). As soon as the roulades are cooked, transfer them to a baking dish. Drizzle with honey and place in the oven for an additional 10 minutes to caramelize the top and infuse extra sweetness.

How to Enjoy

Once cooked, remove from the oven and allow the roulades to rest for a few minutes. This resting period lets the juices redistribute, ensuring a moist and flavorful end result. Remove the strings or toothpicks before serving. Roussillon Roulade makes an elegant main course served with roasted vegetables or a refreshing side salad. Pair with a crisp white wine from the Roussillon region to complement the dish's flavors.

Gather your friends and family, lay the table with rustic charm, and enjoy this flavorful piece of Roussillon heritage right in the comfort of your home.