SEASONAL INTERNATIONAL RECIPE: Stuffed Chicken Ballotine with Mustard Veloute - Málaga Food News | The Málaga Food Guide - The Leading Food & Lifestyle Guide to Málaga Province

What´s On in Málaga - 2023


SpaBreakstype=4&gridnum=0" />
Coravin UK

Wednesday, 27 April 2022

SEASONAL INTERNATIONAL RECIPE: Stuffed Chicken Ballotine with Mustard Veloute

This recipe is not only easy and delicious, but it is cheap and looks really impressive.
Chicken ballotine is a 'restaurant style' dish that is simple to make. This recipe is different to your usual stuffed chicken- when sliced, the perfect cross section looks really professional. Try it out next time you need to cook a fancy dinner.


For the Ballotines

2 chicken breasts or chicken fillet slices
Bacon or Serrano Ham
Fresh Tarragon
Salt & Pepper
Chicken Stock cube

For the Veloute

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock, room temperature or warmed (Use the stock that you cooked the Ballotines in)
Splash dry white wine
1/2 – 1 teaspoon coarse salt
Black pepper, to taste
1 teaspoon of dijon mustard
Optional for extra richness a splash of cream


For the Ballotines

1. Take the Chicken, if using Chicken breasts you will need to flatten them, so put them between 2 pieces 
of cling film and bash them flat with a rollong pin.
2. On the cling film layer the Bacon or Serrano ham, then place the bashed out Chicken fiilet on top.
3. Season the chicken with salt and pepper and the herbs.
4. Then layer with slices of Camembert.
5. Starting at one end roll up all the ingredients in the cling film to make a Ballotine, and knot each end of the cling film.
6. Crumble up a stock cube in hot water and bring to a simmer, add the Ballotines and poach for about 15 minutes, using this technique keeps the Ballotines moist.
7. When they are cooked, remove from the stock and allow to cool enough so that the cling film can be removed. Keep the stock as this will be used for the Veloute sauce.
8. Then pan fry the Ballotines until the Bacon or Serrano ham is browned.

For the Veloute

1. Melt the butter in a small saucepan over medium-low heat.
2. Add the flour to the melted butter, whisking to combine.
3. Let the roux cook for about 30 seconds to a minute.
4. Pour chicken broth into the sauce pan, whisk until smooth.
5. Add the seasoning and the dijon mustard and cream
6. Simmer on low heat – stirring occasionally – for 5 minutes or until ready to serve.

Serve with hasselback roast potatoes and green veg

Post Footer Ad