Chicken Ballotine
🛒 Ingredients
- Boneless, Skin-on Chicken Thighs 150 g · 300 kcal
- Ground Chicken Breast 38 g · 45 kcal
- Heavy Cream (35% fat) 13 g · 50 kcal
- Egg White 8 g · 4 kcal
- Cremini Mushrooms 25 g · 6 kcal
- Shallots 13 g · 4 kcal
- Garlic 3 g · 4 kcal
- Fresh Thyme 1 g · 0 kcal
- Fresh Parsley 1 g · 0 kcal
- Plain Breadcrumbs 5 g · 20 kcal
- Olive Oil 8 g · 66 kcal
- Unsalted Butter 5 g · 36 kcal
- Dry White Wine 25 g · 20 kcal
- Chicken Stock 50 g · 5 kcal
👨🍳 Instructions
- Carefully debone chicken thighs, keeping the skin intact. Lay each thigh skin-side down, season with salt and pepper, and flatten slightly with a mallet if needed to achieve an even thickness.
- For the farce, finely chop the shallots, garlic, and mushrooms. Sauté them in a small amount of butter until softened and any liquid has evaporated; let cool completely.
- In a bowl, combine the ground chicken breast, heavy cream, egg white, breadcrumbs, cooled sautéed mixture, fresh thyme, and parsley. Season generously with salt and pepper, then mix well until just combined.
- Divide the farce evenly among the chicken thighs, spreading it across the center. Roll each thigh tightly to form a compact log, then secure it by tying with butcher's twine at intervals.
- Preheat your oven to 180°C (350°F). Heat olive oil in an oven-safe skillet over medium-high heat. Sear the ballotines on all sides until golden brown and crispy, about 8-10 minutes total.
- Deglaze the skillet with white wine, scraping up any browned bits. Add the chicken stock and bring to a simmer. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an internal temperature of 74°C (165°F) is reached.
- Remove the ballotines from the oven and let them rest on a cutting board for 5-10 minutes before removing the twine and slicing into thick rounds. Serve immediately with the pan sauce drizzled over.
