Pistachio-Stuffed Chicken Thigh Ballotine with Balsamic-Rosemary Reduction and Sweet Potato Puree

Step by step

Method

1. 01

   Carefully debone the 1000g chicken thighs, keeping the skin intact. Lay each thigh skin-side down on a cutting board. Gently pound them to an even thickness (about 1.5 cm) without tearing the meat or skin. Season both sides with 5g salt and 1.5g black pepper.

2. 02

   In a pan, heat 15g olive oil over medium heat. Add 50g minced onion and cook until softened, about 5 minutes. Add 200g finely diced mushroom and cook until all moisture has evaporated and mushrooms are lightly browned, about 8-10 minutes. Add 10g minced garlic and cook for 1 minute more. Remove from heat.

3. 03

   Wilt the 150g spinach by quickly sautéing or steaming, then squeeze out all excess liquid and finely chop. In a bowl, combine the cooked mushroom-onion mixture, chopped spinach, 80g chopped pistachios, 2g fresh thyme leaves, 50g beaten egg, 2.5g salt, and 0.5g black pepper. Mix thoroughly.

4. 04

   Divide the stuffing evenly among the four chicken thighs. Place the stuffing in a log shape along one edge of each thigh. Carefully roll each thigh tightly, starting from the edge with the stuffing, ensuring the skin covers the entire roll. Tie each ballotine securely with kitchen twine at 1-inch intervals to maintain its shape.

5. 05

   Preheat oven to 180°C (350°F). In an oven-safe heavy-bottomed pan (like a Dutch oven or cast iron skillet), melt 30g butter with 15g olive oil over medium-high heat. Sear the ballotines on all sides until deeply golden brown, about 3-4 minutes per side.

6. 06

   Transfer the pan with the seared ballotines to the preheated oven. Roast for 30-35 minutes, or until the internal temperature reaches 74°C (165°F). Remove from oven, transfer ballotines to a cutting board, cover loosely with foil, and let rest for 10 minutes.

7. 07

   While ballotines are roasting, prepare the sweet potato puree: Peel and dice 800g sweet potatoes. Place them in a pot, cover with cold water, add 2g salt, and bring to a boil. Cook until very tender, about 15-20 minutes. Drain thoroughly.

8. 08

   Return sweet potatoes to the dry pot. Add 100g heavy cream, 30g butter, 0.5g ground nutmeg, and 1g black pepper. Mash until smooth and creamy. Keep warm.

9. 09

   While ballotines are resting, return the pan used for searing to the stovetop over medium heat. Add the remaining 50g minced onion and 10g minced garlic to the pan drippings and cook until softened, about 3-4 minutes.

10. 10

    Deglaze the pan with 50g balsamic vinegar and 30g red wine vinegar, scraping up any browned bits from the bottom. Let reduce slightly, then add 500g chicken broth, 3g chopped fresh rosemary, and 1g bay leaf. Bring to a simmer and reduce the sauce by about half, until it lightly coats the back of a spoon (about 15-20 minutes).

11. 11

    Remove the bay leaf from the sauce. Stir in the remaining 30g butter until melted and emulsified, then season with remaining salt and black pepper to taste.

12. 12

    Remove the twine from the ballotines. Slice each ballotine into thick rounds. Spoon a generous amount of sweet potato puree onto each plate, arrange the sliced chicken ballotine on top, and drizzle with the balsamic-rosemary reduction. Garnish with 10g chopped fresh parsley.