Chicken Ballotine is a classic French preparation of poultry stuffed with forcemeat or other fillings, rolled, and then poached. Traditionally, it’s served hot in the colder months and cold in the warmer months.

We’re stuffing this one with mushroom duxelles, but you can use this technique for any poultry and play with other fillings.

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Chicken Ballotine
serves 4

If you’re making this ahead for a dinner party, the ballotines can be rolled and stored in the refrigerator until you’re ready to poach.

Shopping List —

for the ballotine

4 chicken breasts
8 large kale leaves, like lacinato
mushroom duxelles

for the mushroom duxelles

2 pounds mushrooms
1 medium shallot, minced
3 tbsp butter
salt
1 tbsp Dijon mustard
sherry vinegar to taste
picked thyme leaves
freshly cracked black pepper

to serve

Madeira mushroom cream

Equipment —

food processor
skillet or cast-iron pan
meat mallet
plastic wrap

Steps —

for the mushroom duxelle

Clean the mushrooms and remove the stems. Pat dry.
In a food processor, pulse the mushrooms in batches until finely chopped but not mushy.
In a skillet or cast-iron pan over medium high heat, add a few tablespoons of butter. Once the butter is golden brown, add the mushrooms and shallots. Cook, stirring frequently until most of the moisture has evaporated and the mushrooms are evenly browned. This may take some time.
Season the mushrooms with salt, freshly cracked black pepper, Dijon mustard, a splash of sherry vinegar, and picked thyme. Stir to combine and remove from the heat. Spread the duxelles on a sheet tray in an even layer to cool.

to assemble the ballotine

Remove the thick part of the stem from the kale, stopping when the stem is thin enough to keep the two halves attached.
Bring a pot of salted water up to a boil and prepare an ice bath. Blanch the kale until soft, about 10 seconds, and shock in an ice bath. Once cool, remove from the ice bath and lay out on a clean towel to dry.
Butterfly each chicken breast by placing your palm flat to hold the breast steady. Hold a sharp knife parallel to the cutting board and slice horizontally through the middle, stopping about a 1/2 inch from the edge.
Open up the breast like a book, cover the chicken with a piece of plastic wrap and gently pound the breast to even layer and just slightly thinner. Don’t be too aggressive or the breast may rip or become too thin.
Season the breasts with salt.
Spoon and pack down the cooled mushroom duxelles in an even layer just off center, dividing it between all the breasts.
Roll the chicken over the filling to form a tight cylinder.
Lay out a piece of plastic wrap. Lay one kale leaf horizontally spread out near the edge of the plastic wrap. Slightly overlap the kale halves so t looks like one big piece.
Place the rolled chicken over the kale. The kale should be wider and longer than the chicken breast. Trim the edges if there’s too much overhang. Using the plastic wrap, roll the kale around the chicken and keep rolling. Make sure the plastic wrap isn’t rolled with the breast and kale, just around it.
Twist the ends of the plastic wrap tightly in opposite directions to compress the ballotine and remove all the air. Tie each end with a knot or secure with butcher’s twine.

to cook

Poach the ballotines in gently simmering water for about 20-25 minutes, or cook sous vide at 65ºC and cook for 1.5 to 2 hours.
Let the ballotine to rest before removing the plastic wrap. Slice into thick medallions and serve with the Madeira mushroom cream.

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