MethodCHICKEN BALLOTTINE Butterfly chicken breast then lightly tenderise underside of chicken with a mallet. Sprinkle underside of tenderised chicken with chiffonade sage. Roll chicken breast with sage on the inside and wrap with prosciutto (2-3 slices of prosciutto per breast) to make ballottine. Wrap ballottine with cling wrap and allow to set in fridge for 30 minutes. Sear ballottine in a hot pan with a little olive oil then finish in a preheated 200°C oven (180°C fan-forced) for 12 to 15 minutes. Allow to rest for 3 to 5 minutes before serving SAUCE Deglaze pan in which you seared the ballotine with white wine. Add chicken stock, sage and kalamata olives. Reduce liquid by 3/4, until you are left with about 1 cup of liquid then stir through butter a cube at a time until sauce is silky — you don't have to add all the butter. Spoon sauce over chicken as desired. CONFIT POTATO SALAD* Peel and dice potato into 1cm cubes and put in an oven safe dish. Pour in enough olive oil to just cover the potatoes along with the thyme and garlic cloves. Place in a preheated 140°C oven (120°C fan-forced) for 1 hour until potato is tender. Strain potato and while still warm add diced tomato and chopped shallots. Season to taste. * The confit potatoes can be made up to a day in advance. Simply put them in the oven on another rack with the chicken to reheat before you add the tomato and shallots. **Chiffonade is a technique in which leafy herbs or greens are cut into long, thin strips by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. |
IngredientsMain – serves 4 CHICKEN BALLOTTINE
4 chicken breasts
1 bunch of sage, chiffonade**
8 to 12 slices of prosciutto
olive oil SAUCE
200mL dry white wine
800mL chicken stock
5g sage
12 to 16 kalamata olives
150g cold unsalted butter, cubed
CONFIT POTATO SALAD
1 bunch of thyme
4 large desiree potatoes
12 to 16 cloves of garlic
olive oil
2 large tomatoes
6 shallots (green onions) recipe Alex Siu
photo Ben Thomas |
