Recipe information
chanterelle, mustard cream, toasted hazelnut
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Chicken Ballotine Ingredients
Preparation Steps
1. Prepare the Chicken
Preheat your oven to 180°C (350°F). Lay the boneless chicken thighs flat on a clean surface and pound them gently to an even thickness.
2. Sauté the Chanterelles
In a pan, melt 1 tablespoon of butter over medium heat. Add the chanterelle mushrooms, season with salt and pepper, and sauté for about 5-7 minutes until they are tender. Remove from heat and let cool.
3. Make the Filling
In a bowl, mix the sautéed chanterelles, Dijon mustard, heavy cream, and fresh thyme until well combined.
4. Assemble the Ballotine
Place a portion of the filling onto each chicken thigh, roll tightly, and secure with baking twine.
5. Cook the Ballotine
In the same pan used for the mushrooms, melt the remaining butter. Sear the chicken ballotine on all sides until golden brown, then transfer to the oven and bake for 20-25 minutes until cooked through.
6. Prepare the Sauce
In the same pan, after removing the ballotine, add any remaining filling and cook for a minute. Then add a splash of water or stock to deglaze the pan, scraping up any bits stuck to the bottom. Simmer for a few minutes until slightly thickened.
7. Serve
Remove the twine from the chicken, slice, and serve with the sauce drizzled over the top. Garnish with toasted hazelnuts.