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1
For the roasted cauliflower, preheat the oven to 425u00b0F. Cut the cauliflower into 3/4 inch-thick slices. Place in a parchment paper-lined medium baking dish, overlapping the slices slightly. Pour the stock into the dish. Sprinkle garlic and thyme over the cauliflower; drizzle with oil. Roast, uncovered, for about 20 mins or until the cauliflower is lightly browned and tender.
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2
For the chicken rolls, melt the butter in a medium skillet on medium heat. Cook the leek for about 20 mins stirring occasionally, until soft. Stir in the wine and bring to a boil. Reduce the heat to low; simmer, uncovered, until the liquid has evaporated.
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3
Transfer the leek mixture to a medium bowl; cool. Stir in the egg yolk and thyme. Whisk the egg white in a small bowl until foamy and fold it into the leek mixture. Season to taste.
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4
Using a meat mallet, gently pound the chicken, one piece at a time, between sheets of parchment paper or plastic wrap to 1/4-inch thickness.
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5
Spoon 1 tbsp of leek mixture onto each piece of chicken. Carefully roll the chicken, from the long side, to enclose the filling. Tie with kitchen string at 3/4 inch intervals.
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6
Heat the oil in the same skillet on medium-high heat. Add the chicken to fit snugly in the pan. Cook, turning the chicken until browned all over. Add the verjuice and bring to a boil. Reduce the heat to low; simmer, covered, turning the chicken occasionally, about 10 mins or until the chicken is cooked.
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7
Meanwhile, blend the cornstarch with 1 tbsp water in a small bowl until smooth.
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8
Remove the chicken from the pan and cover to keep warm. Whisk the mustard, cornstarch mixture and stock into the pan juices; whisk on medium heat until the sauce boils and thickens slightly. Reduce the heat to low; simmer, uncovered, until the sauce is reduced by half. Season to taste. Strain the sauce into a medium bowl.
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9
Serve the sliced chicken with cauliflower, sauce and watercress.
