The CHICKEN ROLL-UPS IN CAST IRON COCOTTE are a tasty and easy-to-prepare main course.
The enameled cast iron cocotte is equipped with a lid made of the same material.
The thickness and quality of the materials used provide high heat distribution for even cooking while maintaining slight moisture that makes the meat tender and juicy.
It retains the heat of the food even after being removed from the heat for a long time, and the gas flame should always be very low.
There are semi-spheres on the underside of the lid that cause the condensation of steam produced during cooking to fall back onto the surface of the preparation.
Here’s our new cocotte: Vancasso enameled cast iron cocotte, 3 L, 22 cm.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for chicken roll-ups in cast iron cocotte:
- 8 slices chicken breast (thinly sliced)
- 8 slices scamorza cheese (regular or smoked)
- 8 slices cooked ham
- 1 yellow onion
- 2 tablespoons extra virgin olive oil
- as needed all-purpose flour
- as needed fine salt
- as needed black pepper
- 1 glass meat broth (or vegetable)
Tools for chicken roll-ups in cast iron cocotte:
- 1 Cutting board
- 1 Cocotte
- 1 Knife
Steps for the preparation and cooking of chicken roll-ups:
Peel the onion and slice it thinly.
Heat the cast iron casserole for a minute on high flame, reduce the heat, add the onion and extra virgin olive oil, and cook for 5 minutes with the lid on low heat.
Place the chicken breast slices on a wooden cutting board, season with salt and pepper, place a slice of ham and a slice of scamorza on top, fold the sides of the meat inward, and then roll the meat (this way, not much cheese will escape).
Secure the meat with a toothpick, repeat the same procedure with all the meat slices.
Place the flour on a plate and dredge the roll-ups in it.
Place the roll-ups in the cast iron cocotte, increase the heat and brown them well, deglaze with white wine and let it evaporate, add a glass of meat broth or vegetable broth, adjust the salt and cook for 40 minutes on a very low flame.
Turn the meat occasionally to let it absorb the flavors well.
Serve the meat hot accompanied by a side of fresh vegetables or baked potatoes.
Tips:
You can substitute the chicken breast with turkey breast and the cooked ham with prosciutto for a more intense flavor.
