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  • Carole J Martin

Maison Pebe Stuffed Chicken Ballotine With Pomme Fondant, Fennel, White Asaparagus and Morels

Serves 4

Ingredients


2 Large chicken breasts

3 tablespoons Dried Forestier mushrooms

200g Brie Wedge

2 large field/portobello mushrooms chopped

8 morels

12 white Asparagus

1 large shallot, peeled and finely chopped

4 trimmed Asparagus not too thin

1 handful parsley, chopped

200 ml chicken stock

6 slices of bayonne or serrano ham

1 knob butter

1 clove garlic, crushed

75ml white wine

200 ml double cream

4 Maris Piper potatoes about the size of a very large egg

50g butter

Bunch of thyme tied at one end with string like a brush

Salt and freshly ground black pepper

2 Fennel Bulbs

Lemon wedge


Method


For the Potatoes


Peel the potatoes and cut the ends off so they will stand up shave off the angles until they resemble a barrel and season both ends of the potatoes.

Heat the butter in a thick ironware, lidded pan and fry one end of the potatoes until golden. Turn the potatoes over and fry the other end. Pour in the chicken stock until it reaches about one third of the way up the sides of the potatoes.


Baste the potatoes in the stock using the thyme brush. Set the brush on top and simmer covered on a low heat for 30 mins, occasionally basting with the brush. Before plating, check they are cooked with a sharp knife – they are ready to serve when soft in the centre


For the Chicken

While the potatoes are simmering, place the dried mushrooms in a cup and add boiling water to cover them, leave to stand for 30 minutes do not discard the liquid retain for the sauce later.


Sweat off the shallots with the know of butter in a pan add the chopped field mushrooms, crush the garlic clove and add to the pan keep a low heat careful not to burn the garlic, remove from the heat and add the chopped parsley. Chop the soaked dried mushrooms and add to the mix and leave to cool.


For the chicken – butterfly the chicken breast by cutting down the longer side, almost slicing in half. Lay two sheets of clingfilm on top of each other, layer the ham so they slighty overlap, place the chicken on top of the ham lay another layer of clingfilm on top so the chicken and ham are sandwiched between the sheets of Clingfilm.


Bash out the chicken with either a rolling pin or the back of a saucepan it should be nice and thin. Remove the top layer of clingfilm.


Place a large pan of water on to boil and the reduce to a simmer.


Spread the mushroom mix onto the chicken into a thin layer. Cut a slice off the long side of the brie about 2 mm thick and removing and discarding the skin lay in the middle of the chicken breast add two of the trimmed asparagus on top of the brie. Roll the chicken into a sausage shape and wrap in cling film tightly rolling the ends tightly and then tie a knot in each end close to the end of the chicken (like a Christmas cracker). Repeat with the other chicken breast.


Poach the chicken ballotines in the pan of water for 15 minutes do not let the water boil otherwise the chicken will become tough.


For the Sauce

Pour the mushroom liquid, white wine, and chicken stock into a pan add the morels.

when the liquid has reduced by half remove the morels and keep hot by wrapping in foil with a tablespoon of the sauce liquid.


Prepare the White Asparagus (can be done in advance)

Cook at a low boil in lightly salted water and a little squeeze of fresh until tender, about six minutes, and blanch in an ice bath to arrest the cooking and remove after 30 seconds


Prepare the fennel (can be done in advance)

Remove any tough outer leaves from the fennel and trim the tips. Quarter each head lengthways and carefully sremove the little rough bit at the base. Put into a pan of boiling water and cook for four minutes (don't let the water boil so fiercely that it breaks up the fennel). The fennel should be tender. Remove and drain well.


When you are ready to serve

Heat a griddle pan until very hot. Paint the fennel with olive oil and griddle it on both sides until lightly charred remove the fennel and add the white asparagus and very lightly griddle.


Remove the cling film from the chicken and lightly brown the outside, remove from the pan and when you are ready to plate up slice in to rounds.


Turning back to the sauce and bring to a simmer add the cream until the sauce is of a nice smooth consistency


Plate up, serve and enjoy


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