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

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.

Roll the Chicken

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.

Cook the Ballotine

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.

Cook the Carrots

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.

Roast the Vegetables

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.

Bake the Kale

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

Mix the Vinaigrette

Chicken thighs, boneless and skinless

House-cured pancetta

Mushrooms, finely chopped

Shallots, finely chopped

Fresh sage, chopped

Salt

Black pepper

Carrots, peeled and diced

Brown sugar

Unsalted butter

Vegetable stock

Brussels sprouts, trimmed

New potatoes, halved

Olive oil

Kale leaves, stems removed

Fresh tarragon, chopped

Red wine vinegar

Chicken Ballotine

Make Chicken Ballotine Recipe in just 1h 30m. House-cured pancetta, carrot butterscotch, mushroom & sage duxelles, brussel sprouts & new potatoes, tarragon vinaigrette, crispy kale

Chicken Ballotine Recipe

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