- 1 chicken breast
- 10 rashers or pancetta (smoked streaky bacon would do too)
- 1 sausage (I used Lincolnshire)
- Handful of walnuts
- Handful of fresh sage
- 1 egg yolk
- 1 shallots
- 2 garlic cloves
- Pack of tender-stem broccoli (around 10 pieces maybe)
- 4 small-medium waxy potatoes (or 2 if using large)
- Chicken stock – 200-300ml
- A few springs of rosemary
Red wine jus
- 1 glass of red wine
- 1 shallot
- Pierce a hole in the sausage skin and remove the meat. Place this in a bowl.
- Add the chopped walnuts, shallot, 1 clove of chopped garlic and chopped sage.
- Add some black pepper and an egg yolk
- Mix together and should be a sticky consistency
- Butterfly the chicken breast by cutting it halfway through sideways and opening it up.
- Cover with cling film and bash the chicken breast with a rolling pin to make it flat and even.
- Season with pepper (easy on the salt at this point).
- Place the pancetta in a line on cling film. Ensure each rasher overlaps its neighbour.
- Put the stuffing in the middle of the chicken breast and roll this over so it becomes a sausage shape.
- Place on the pancetta at one side and pick up the cling film to roll it together (there are some good Youtube videos for this if you need). In brief, roll it slowly so the pancetta covers the chicken. Once covered, keep rolling whilst holding the edges of the cling film so it gets really tight. I re-wrapped in another layer of cling film, just to be safe.
- It is best to allow this to cool to allow it to keep it’s shape better. So you can put it in the fridge and enjoy a nice cold one now.
- Place the wrapped ballotine in simmering (but not quite boiling) water for 30minutes.
- Once this has finished, carefully remove from the water and pierce the cling film to drain the cooking juices into a bowl. Set aside and allow to cool a little.
- To finish it off, fry the ballotine in some butter to get the pancetta nice and crispy with a brownish colour.
- Peel the potatoes and cut off the edges so they can be stood up.
- Fry them on each cut side in a saucepan with butter, a whole garlic clove and rosemary. Allow them to get brown so fry for a good 5 minutes on high heat each side without turning.
- Once browned, add another know of butter and the chicken stock.
- Allow to cook for 15-20 minutes or until the potatoes are soft.
- Season with salt and pepper.
Red wine jus
- In the pan used to fry the ballotine, add some butter and a shallot. Cook until soft.
- Add the red wine and allow to bubble for a while.
- Add the reserved cooking juices from the ballotine.
- Cook the sauce down until thickens and tastes rich and delicious.
- Be careful with salt as this can be quite salty from the pancetta already.
- Boil the broccoli in water until soft
- Drain and serve
Cut the ballotine into slices and serve alongside the potatoes, broccoli and modest amount the jus.
Enjoy and please let me know what you think.
This article originally published by Huxley J on Thu, 12 Mar 2020 18:33:38 +0000 at _https://jackoscookbook.wordpress.com/2020/03/12/chicken-ballotine-with-fondant-potatoes-tender-stem-broccoli-and-a-red-wine-jus/