Chicken Roulade at the Horse Inn

I don’t know about anyone else, but I am a huge fan of feeling very full at the end of a meal I’ve paid for. This is why the Horse Inn is one of my favorite restaurants. I have never left there feeling hungry or unsatisfied!

Slightly off the beaten path, the main entrance for many years was down a narrow alleyway which, to this day, remains unnamed.  The new owners, Matt and Starla Russell, have made several improvements to both the building and the menu.

I have worked my way down their wonderful selections ever since my husband and I discovered the restaurant. The menu changes depending on what is fresh and in season, and they take great care in choosing each ingredient. I have never been less than blown away by my experience there.

One evening, I saw Chicken Roulade on their menu and couldn’t wait to dig into it! This entrée came with two pieces of roulade alongside an assortment of roasted vegetables. The chicken was sourced from Murray’s, whose poultry is raised at select family farms in Pennsylvania. I got to talk to Chef Matt himself, who described the process of making the dish. He basically debones the chicken and reconstructs it. He then makes the thighs and legs into a sausage which is seasoned with garlic, sage and paprika. He rolls everything up and slices it into thick portions which are then seared on both sides.

I never wanted it to end! It was absolutely divine.

The side of vegetables included locally harvested brussel sprouts, marbled potatoes, and sweet onions. I could definitely taste the tang of cider vinegar in the sauce, and I was right! Matt creates a natural au jus using chicken stock, whole grain mustard, maple syrup, and cider vinegar. It was the perfect blend of sweet and sour, which complemented the chicken roulade in an indescribable way.

Whether you are looking for a unique, aesthetically pleasing appetizer or a beautiful, filling meal, the Horse Inn is sure to satisfy everyone at the table!