Prep time: 45 minutes Cook time: 40 minutes (plus resting) Serves: 4
A delicious sneak peek from MEAT: The Ultimate Companion by Anthony Puharich and Libby Travers, try this chicken ballotine recipe with pork and sage stuffing on a bed of sauteed mushrooms.
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Note: Dried mushrooms add rich flavour and texture to the sauteed mushrooms. Soak 10 g of dried mushrooms in water for 20 minutes. Strain through a fine sieve (add the liquid to the pan gravy). Rinse the mushrooms to remove any grit. Add with the fresh mushrooms.
4 chicken Marylands (leg quarters)
16 thin slices flat pancetta or prosciutto
Olive oil, for pan-frying
300 ml dry white wine
30 g butter, chopped
1 golden shallot, finely diced for stuffing
1 garlic clove, finely chopped for stuffing
200 g minced pork shoulder for stuffing
1 tablespoon finely chopped sage for stuffing
1 tablespoon finely chopped flat-leaf parsley for stuffing
400 g mixed mushrooms, such as pine, Swiss brown and field mushrooms
60 g butter, chopped for mushrooms
2 tablespoons olive oil for mushrooms
2 golden shallots, thinly sliced for mushrooms
2 garlic cloves, thinly sliced for mushrooms
Finely grated zest and juice of 1/₂ lemon or to taste for mushrooms
1 handful of coarsely chopped flat-leaf parsley for mushrooms
To make the pork and sage stuffing, heat a splash of oil in a saucepan over medium–high heat, add the shallot and garlic and saute for 4–5 minutes until tender and translucent. Transfer to a bowl to cool completely. Add the remaining ingredients to the bowl, season generously with salt and pepper and mix well to combine.
Open out the boned thigh on your chopping board, skinside down. Cover with a piece of plastic wrap and pound with a meat mallet to an even thickness. Spoon about 2 tablespoons of stuffing into each thigh, then fold the meat and skin around the stuffing, pulling it tightly. Wrap each leg in pancetta slices, overlapping to enclose completely.
Preheat the oven to 180°C (350°F). Heat a splash of oil in a large frying pan over medium–high heat. Add the chicken ballotines and pan-fry, turning occasionally, for 4–5 minutes until browned all over. Transfer to a baking tray and roast for 15–20 minutes until cooked through. Transfer the chicken to a plate, cover loosely with foil and set aside to rest for 10 minutes.
Meanwhile, to make the sauteed mushrooms, slice larger mushrooms and leave smaller mushrooms whole. Heat the butter and olive oil in a large frying pan over medium heat until foaming. Add the shallots, season with salt and pepper and saute for 4–5 minutes until tender and translucent, adding the garlic in the last minute of cooking. Remove from the pan, increase heat to high, add mushrooms and saute for 6–8 minutes until browned and tender. Return shallot mixture to pan, add the lemon zest and juice and the parsley. Season with salt and pepper. 6. Return the pan you used to brown the chicken to medium– high heat. Pour the wine into the pan and scrape the base of the pan to remove all the lovely caramelised bits. Boil for 2–3 minutes to reduce by half. Add the butter a piece at a time, swirling to combine, and season with salt and pepper.
Serve ballotine with sauteed mushrooms and pan sauce.