Tasks #49-58 of 101 in 1001 are to try 10 new recipes. This is #8, the third savoury and only the second meat recipe.
One of the classics in cooking history is Jacques Pepin deboning a whole chicken, stuffing it and making a galantine, a truly amazing demonstration of butchery and cooking skills. Nowadays I see chefs on masterchef and cookery competition programs making ballotine of chicken, duck, veal or another meat. There are many names, Pepin’s galantine, Americans favour roulade and ballotine seems to be used in the UK and commonwealth. It all comes down to the same concept: meat swiss roll with some stuffing (meat, vegetables or a combination) rolled up in an outer layer of meat.
This is a recipe I worked out myself, inspired by bonappetit. Serves 4 with sides, or 2 very hungry adults:
- pan fry 2 chicken thighs, season and dice to small bite-size pieces
- dice mushroom into small pieces, cook with chopped reconstituted dried porcini and sun-dried tomato, season
- combine thigh with mushroom mixture to make the filling and leave to cool
- butterfly 2 chicken breasts, cover with clingfilm and flatten slightly — not as flat as an escalope, around 1cm thick, season with s&p
- layer jamon, fresh basil, emmental slices on top of the chicken breast — jamon because the packet I bought was from spain, I was initially aiming for prosciutto; emmental because that’s what I found in the fridge, mozzarella or provolone will work just as well
- spoon on filling and roll carefully, secure with toothpick if necessary — it was difficult to roll so I used another slice of jamon on the outside
- sear in a pan until golden brown
- transfer to oven and bake at 180°C for 10mins
- rest for 5mins then slice
Served the ballotine with roast potatoes, mushroom and cherry tomato. I made some sauce by combining the mushroom cooking liquid with the water from the porcini and sun-dried tomato. It tasted really good, I only cooked the chicken breast for 10mins so it was still juicy.