Chicken Ballantine Recipe

Prepare the Chicken and Espuma

In a pan, cook pancetta until crispy. Remove and set aside. In the same pan, add butter, shallots, garlic, and thyme, sauté until soft. Add chicken livers and cook until browned. Blend with heavy cream until smooth, season with salt and pepper.

Roast the Potatoes

Preheat oven to 200°C (400°F). Toss baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.

Wilt the Kale

In a pan, heat olive oil, add garlic, and sauté for 30 seconds. Add kale and a splash of water, season with salt and pepper, and cook until wilted.

Make the Fortified Chicken Jus

In a saucepan, combine chicken stock and red wine, bring to a boil. Reduce heat and simmer until reduced by half. Stir in butter and thyme, season with salt and pepper.

On a plate, place a piece of chicken, top with chicken liver espuma, serve with roasted baby potatoes and wilted kale. Drizzle with fortified chicken jus and garnish with crispy pancetta.