Gourmet Stuffed Chicken
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
6
- For the filling
- 6 poivrade Artichoke
- ⅔ cup short-grain Rice
- ⅜ cup dry white wine
- 4 Tbsps olive oil
- 5 peppercorns
- 1 bay leaf
- 3 lemons (juiced)
- salt
- For the ballotines
- Nut oil
- 3 Red onions (sliced)
- 6 chicken escalope
- 1 ½ cups cured Duck Foie Gras (diced)
- 1 ¼ cups Hazelnuts (crushed)
- salt
- peppers
Preparation steps
1.
Cut the stalks from the artichokes, and then, using a small pointed sharp knife, cut away the outer, harder leaves, working around the heart. Cut off the tips 2/3 of the way off.
2.
Cut the artichokes in two, lengthwise, and remove the choke. Place them upright, one at a time, in a large mixing bowl of iced water mixed with lemon juice.
3.
Pour the white wine into a casserole dish with the olive oil, the juice of two lemons and 500 ml water.
4.
Add the peppercorns, a pinch of salt and a bay leaf. Bring to the boil and add the artichokes along with the rice and cook over a low heat for 25 minutes.
5.
Prepare the ballotines: Heat 2 tablespoons of oil in a pan and fry the onions for 10 minutes.
6.
Meanwhile, flatten the chicken escalopes on the work surface. Put some diced foie gras on top of each escalope and top with a layer of onions. Roll up the escalopes, enclosing the ingredients. Seal them in cling film and tie the ends up with cooking twine.
7.
In a pan of boiling water, poach the ballotines for 10 minutes. Drain them and remove the cling film.
8.
Brush them with oil and roll them in the crushed hazelnuts. Cut the ballotines in two. Serve warm with the poivrade artichokes.
