Chicken roulade with apple and thyme

Preheat the oven to 180 ° C. Place the roulade in the roasting tray. Sprinkle with salt and freshly ground pepper and drizzle with the oil. Put 1/3 of the butter, divided into flakes, on. Sprinkle with half of the thyme. Put the roulade in the oven for about 40 minutes and baste it every 10 minutes with the roasting liquid.

Meanwhile, cook the wine and fond in a pan in half. Pour in the last 10 minutes of the oven time the wine sauce at the roulade and place the apple slices sprinkled with the rest of the thyme.

Remove the roulade from the roasting pan and let it rest under aluminum foil. Scoop the apple parts out of the frying liquid and keep them warm.

Pour the juices into a pan, heat and whisk the rest of the butter into cubes. Pour in the cooking cream.

Serve the roulade sliced ​​with the sauce and the apples. Delicious with stewed fennel or red cabbage.