Chicken Ballotine

Directions

• Make the duxelles (filling)
• Score the chestnuts by cutting a shallow X on the flat side of each one. 
• Arrange them in a single layer on a baking tray and roast in a preheated oven at 200°C for 20–25 minutes, until the shells have curled back and the chestnuts are tender inside. 
• Finely chop the shallots, garlic, and mushrooms.
• Remove the chestnuts from the oven and peel while still warm.
• Finely chop the chestnuts.
• Heat olive oil in a pan over medium-high heat.
• Add shallots and sauté 2 minutes until soft.
• Add mushrooms and garlic.
• Season lightly with salt (this helps them release water) and pepper.
• Cook until completely dry, about 8–10 minutes.
• Stir in thyme, butter, and chestnuts.
• Add chicken stock or cream.
• Reduce until no liquid remains in the pan.
• Remove from heat, taste and adjust salt & pepper, and cool down.
• Transfer the mixture to the fridge for 30 minutes to firm up (This makes rolling the ballotine much easier). 
• Make the ballotine
• Gently pound until evenly flattened to a uniform thickness. 
• Place the chicken breast between two cling wraps. 
• Season lightly with salt and pepper.
• Spread an even layer of mushroom duxelles over the chicken breast. Roll the chicken tightly into a neat log, ensuring the filling is evenly enclosed.
• Lay the reserved chicken skin flat on a sheet of cling wrap, smoothing it out evenly. 
• Place the rolled chicken on top and wrap the skin around it. 
• Using the cling wrap, roll firmly to create a tight, even cylinder.
• Refrigerate for at least 1 hour before cooking (meanwhile, prep for the sauce).
• Later, remove the cling wrap and tie the ballotine securely with butcher’s twine at regular intervals, as shown, to prevent it from coming apart during cooking.
• Heat a small amount of neutral oil (or clarified butter) in a pan over medium heat. 
• Sear the ballotine on all sides until the skin is golden and crisp.
• Transfer to a preheated oven at 180°C and cook for 7 minutes, or until the chicken is just cooked through.
• Remove from the oven and allow the ballotine to rest for 5-10 minutes. Remove the butcher’s twine before slicing. 
• Make the mushroom sauce
• Slice shallot, mushrooms, stems, and garlic.
• In a saucepan over medium heat, sauté the sliced ​​shallot in a little butter until soft and translucent.
• Add the sliced ​​mushroom stems and shiitake mushrooms and cook until they release their moisture and caramelize.
• Stir in the sliced ​​garlic, rosemary, and thyme, and cook briefly until fragrant.
• Deglaze with the chicken stock and bring to a gentle simmer. Reduce for 15–20 minutes to concentrate the flavors.
• Season with salt and pepper, then strain, discarding the solids and herb sprigs.
• Return the liquid to the pan, reduce the liquid by half, and whisk in the diced butter gradually until the sauce is glossy and emulsified (see notes).
• Cook the garnish
• Heat a pan over medium-high heat and melt the butter.
• Once the butter is hot, add the mushrooms and sauté until golden.
• Add the chestnuts and continue to sauté briefly.
• Season with salt and pepper, then finish with chopped parsley.
• Assemble (click here to watch the video)
• Place two or three slice of ballotine on the plate.
• Place the garnish between the slices.
• Spoon the sauce over the dish and serve immediately.