Chicken Ballotine Recipe
Recipe information
Make Chicken Ballotine in just 1h 30m. House-cured pancetta, carrot butterscotch, mushroom & sage duxelles, brussel sprouts & new potatoes, tarragon vinaigrette, crispy kale
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
For the Chicken Ballotine
For the Carrot Butterscotch
For the Brussels Sprouts and New Potatoes
For the Crispy Kale
For the Tarragon Vinaigrette
Prepare the Chicken Ballotine
1. Roll the Chicken
Lay the chicken thighs flat and season with salt and black pepper. Lay slices of pancetta on top, then spread the mushroom and sage duxelles over the pancetta. Roll the chicken tightly and secure with kitchen twine.
Make the Carrot Butterscotch
3. Cook the Carrots
In a saucepan, combine carrots, brown sugar, butter, and vegetable stock. Simmer until the carrots are tender and the mixture thickens. Blend until smooth and season with salt.
Prepare the Brussels Sprouts and New Potatoes
Make the Crispy Kale
5. Bake the Kale
Toss kale leaves with olive oil and salt. Spread on a baking sheet and bake at 150°C (300°F) for about 10-15 minutes until crispy.
Prepare the Tarragon Vinaigrette
6. Mix the Vinaigrette
Whisk together tarragon, red wine vinegar, olive oil, salt, and pepper in a bowl until emulsified.
Local Coupons
No local coupons found for this recipe's ingredients.