Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Mark and Chris - Trio of Chicken

Chicken Roulade with Mushroom Puree

Chicken Lollipops with Parsnip Puree

Lemon Garlic Chicken Wing

Prep time: 2 hours    Cook time: 2 hours    Serves: 6


Chicken Roulade (Element 1)

4 skinless chicken thigh fillets

2 tbs olive oil

1/2 cup finely chopped flat leaf parsley

8 slices prosciutto

1 small onion

Mushroom Puree

1 tbs olive oil

1 small brown onion, finely chopped

2 cloves garlic, crushed

500g Swiss brown or portobello mushrooms, chopped

125ml thickened cream


Chicken Lollipops (Element 2)

4 chicken drumettes, trimmed

100g piece pancetta, cut into 2cm pieces

1 tbs olive oil

Parsnip Purée

20g butter

1 shallot, finely chopped

2 medium parsnips, peeled, finely chopped

250ml milk

250ml vegetable stock


Chicken Wing (Element 3)

4 chicken wings

Chopped red chilli, finely grated parmesan, parsley and lemon zest, to garnish


Finely grated zest and juice of 1 lemon

2 tbs olive oil

2 tbs Dijon mustard

4 cloves garlic, crushed


Chicken Roulade (Element 1)

  1. To make roulades, place chicken thighs, one at a time, between two pieces of cling film and pound to an even thickness.
  2. Drizzle each chicken thigh with oil. Sprinkle with parsley and season well. Roll tightly from one long side.
  3. Place two overlapping slices of prosciutto on bench and top with a rolled chicken thigh. Roll again so prosciutto encloses chicken. Repeat to make four roulades.
  4. Wrap each roulade in a piece of cling film, twisting ends to form a bonbon shape and securely seal.
  5. Bring a large saucepan of water to a simmer. Add roulades and poach for about 20 minutes or until just cooked through. Remove from water and set aside for 10 minutes. Remove and discard cling film.
  6. Meanwhile to make mushroom purée, heat oil in a frying pan over medium heat. Cook onion until soft, but not browned. Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms are soft and all liquid has evaporated. Stir in cream. Season. Bring to a simmer. Transfer to a blender and blend until smooth.
  7. Heat oil in frying pan over medium-high heat. Season poached roulades all over and cook, turning, until browned all over. Slice.
  8. To make onion ‘cups’, cut onion in half and separate layers to give small ‘cups’.
  9. Heat a lightly oiled frying pan over medium heat. Cook onion ‘cups’, turning, until charred and slightly tender, but still holding their shape.
  10. 10. Serve roulade slices with mushroom purée and onion cups.

Chicken Lollipops (Element 2)

  1. Preheat oven to 180C.
  2. Place chicken and pancetta on an oven tray. Drizzle with oil and season.
  3. Roast for about 25 minutes or until chicken is golden, crisp and cooked through.
  4. To make parsnip purée, melt butter in a saucepan over medium heat. Cook shallot until soft. Stir in parsnips, milk and stock. Bring to a boil. Simmer, covered, until parsnip is very soft. Drain and reserve liquid.
  5. Transfer parsnip mixture to a blender and blend until smooth. Add enough of the reserved liquid to form a smooth purée. Season.
  6. Serve chicken on purée, sprinkled with crispy pancetta.

Chicken Wing (Element 3)

  1. To make marinade, combine all ingredients in a bowl. Add chicken and toss to coat. Refrigerate, covered, for 30 minutes or up to overnight.
  2. Preheat oven to 180C.
  3. Place chicken on an oven tray.
  4. Roast for about 25 minutes or until golden, crisp and cooked through.
  5. Serve chicken wings sprinkled with chilli, parmesan, parsley and zest.