Chicken Ballotine

Chicken Ballotine with Herb Stuffing and Madeira Sauce

Ingredients:

  • For the Chicken:
    • 1 whole chicken (deboned)
    • Salt and pepper to taste
  • For the Herb Stuffing:
    • 1/2 cup breadcrumbs
    • 1/4 cup chopped parsley
    • 1/4 cup chopped thyme
    • 1/4 cup chopped sage
    • 2 cloves garlic (minced)
    • 1 egg
    • Salt and pepper to taste
  • For the Madeira Sauce:
    • 1 cup Madeira wine
    • 1 cup chicken stock
    • 2 tbsp butter
    • 1 tbsp flour

Instructions:

  1. Prepare the Chicken: Start by carefully deboning the chicken, keeping the skin intact. Season the inside and outside with salt and pepper.

  2. Make the Stuffing: In a bowl, combine breadcrumbs, parsley, thyme, sage, garlic, egg, salt, and pepper. Mix well until the stuffing holds together.

  3. Stuff the Chicken: Spread the stuffing evenly over the inside of the deboned chicken. Roll the chicken tightly, tucking in the edges to create a log shape.

  4. Tie and Sear the Chicken: Use kitchen twine to tie the chicken securely in several places. Sear the chicken roll in a hot pan until the skin is golden brown all over.

  5. Roast the Chicken: Transfer the seared chicken to a preheated oven at 350°F (175°C). Roast for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).

  6. Prepare the Madeira Sauce: While the chicken is roasting, make the sauce by melting butter in a pan, adding flour, and cooking to create a roux. Gradually whisk in the Madeira wine and chicken stock, cooking until the sauce thickens.

  7. Rest and Slice: Once the chicken is cooked, let it rest for 10 minutes before slicing it into rounds. Remove the kitchen twine.

  8. Serve with Sauce: Arrange the sliced chicken ballotine on a serving platter and drizzle with the Madeira sauce.

  9. Garnish: Optionally, garnish with fresh herbs or serve with a side of roasted vegetables.

  10. Enjoy: A beautifully presented dish that impresses with both its appearance and flavor.