Garlic & Herb Chicken Ballotine by Lisa Faulkner

Garlic & Herb Chicken Ballotine by Lisa Faulkner
Posted 5 January 2016 by Lisa Faulkner
  • 2 chicken breast fillets, diced

  • 100g Boursin Garlic & Herb

  • 1 egg white, lightly beaten

  • Sea salt and white pepper

  • 4 large chicken thighs, boned

  • 500ml chicken stock

  • 2 cloves of garlic, lightly crushed

  • 2 sprigs of fresh thyme

  • 50g cold unsalted butter, cubed

  • Vegetable oil, for deep frying

  • 1.

    Tip the chicken breasts into a food processor and pulse until smooth. Add the Boursin Garlic & Herb cheese, egg white and seasoning and pulse to combine. Transfer the mixture to a piping bag and refrigerate for 1 hour until firm

  • 2.

    Working with one chicken thigh at a time, place between two sheets of cling film and then using a rolling pin, flatten to an even thickness. Lay out another large sheet of cling film and lay the flattened chicken thigh skin- side down in the middle of the film. Season with salt and pepper and then pipe a quarter of the chicken mousse along the centre of the meat. Using the cling film to help, roll the chicken up tightly, to enclose the filling and create a sausage shape. Tie the ends tightly together to seal. Repeat with the remaining thighs and mousse

  • 3.

    Bring a large pan of water to the boil, carefully add the chicken parcels, cover and remove the pan from the heat. Allow the chicken to poach in the pan, off the heat, for about 20 minutes. Then using a slotted spoon remove the chicken parcels from the pan, drain on kitchen paper and leave to cool slightly. Remove from the cling film and pat dry with kitchen towel

  • 4.

    Place the stock, garlic and thyme in a small saucepan, bring to the boil and boil rapidly until the liquid is reduced by two thirds. Remove the thyme and garlic and whisk in the cold butter, until well blended

    Meanwhile heat the oil for deep frying to 170°C. Fry the chicken parcels, in batches, for about 2-3 minutes until the skin is crisp and golden. Transfer to a plate and drain on kitchen paper. Leave to rest for a couple of minutes and then carve into thick slices. Arrange on warm serving plates and spoon over sauce to serve

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