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Chicken Ballotine recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›The Five Fishermen›Chicken Ballotine Recipe

Chicken Ballotine Recipe

Name: The Five Fishermens Chicken Ballotine Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Chicken thighs, boneless and skinless; 150 grams House-cured pancetta; 200 grams Mushrooms, finely chopped; 2 pieces Shallots, finely chopped; 1 tablespoon Fresh sage, chopped; 1 teaspoon Salt; 1 teaspoon Black pepper; 300 grams Carrots, peeled and diced; 50 grams Brown sugar; 50 grams Unsalted butter; 200 ml Vegetable stock; to taste Salt; 300 grams Brussels sprouts, trimmed; 400 grams New potatoes, halved; 2 tablespoons Olive oil; to taste Salt; to taste Black pepper; 100 grams Kale leaves, stems removed; 1 tablespoon Olive oil; to taste Salt; 2 tablespoons Fresh tarragon, chopped; 50 ml Red wine vinegar; 100 ml Olive oil; to taste Salt; to taste Black pepper

Inspired by The Five Fishermen

Time1h 30m

Serves4

House-cured pancetta, carrot butterscotch, mushroom & sage duxelles, brussel sprouts & new potatoes, tarragon vinaigrette, crispy kale

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Ingredients

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For the Chicken Ballotine

4 pieces Chicken thighs, boneless and skinless

5.29 oz (150 grams) House-cured pancetta

7.05 oz (200 grams) Mushrooms, finely chopped

2 pieces Shallots, finely chopped

1 tablespoon Fresh sage, chopped

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For the Carrot Butterscotch

10.6 oz (300 grams) Carrots, peeled and diced

1 3/4 oz (50 grams) Brown sugar

1 3/4 oz (50 grams) Unsalted butter

7/8 cup (200 ml) Vegetable stock

to taste Celtic sea salt

For the Brussels Sprouts and New Potatoes

10.6 oz (300 grams) Brussels sprouts, trimmed

14 1/8 oz (400 grams) New potatoes, halved

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

For the Crispy Kale

3 1/2 oz (100 grams) Kale leaves, stems removed

1 tablespoon olive oil

to taste Celtic sea salt

For the Tarragon Vinaigrette

2 tablespoons Fresh tarragon, chopped

3 3/8 tbsp (50 ml) red wine vinegar

0.42 cup (100 ml) olive oil

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Chicken Ballotine

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.

Cook the Ballotine

Sear the rolled chicken in a hot skillet until browned on all sides. Transfer to a preheated oven at 180°C (350°F) and bake for 20-25 minutes until cooked through.

Make the Carrot Butterscotch

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

Roast the Vegetables

Toss Brussels sprouts and new potatoes with olive oil, salt, and pepper. Roast in the oven at 200°C (400°F) for 25-30 minutes until golden and tender.

Make the Crispy Kale

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

Mix the Vinaigrette

Whisk together tarragon, red wine vinegar, olive oil, salt, and pepper in a bowl until emulsified.

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