Chicken thigh ballotine with turmeric infused red lentils
Gluten free, Salted
A chicken thick stuffed with mushrooms and sundried tomatoes, served on a bed of coral lentils cooked with turmeric.
IngredientsRecipe for 12 Tapas
Chicken and mushroom stuffing
- Salt and pepper
- Vegetable oil
Preparation time: 45.00 min
Preheat your Vapeur at 212.00 °F
Prepare both stocks, chicken and vegetable.
Finely slice the shallots.
Open the chicken with a knife like a wallet or butterfly.
Clean the mushrooms if necessary.
Soak the lentils for at least 2 hours before cooking in cold water.
- Mushroom stuffing
Cut the mushrooms as finely as possible, in cubes (5mm is ideal). Otherwise you can always chop them in the food processor. Just be careful not to over chop.
Cut the sundried tomatoes the same way.
In a hot skillet with a little oil and butter, cook the mushrooms and tomatoes until you reach a compote like texture.
Deglaze with the white wine, reduce to almost dry and then add the white balsamic vinegar and continue to cook. Once you reach a nice consistency to stuff the chicken, transfer to a baking sheet to cool.
- Making the chicken ballotines
Cooking in broth
Stuff the chicken with the mushroom mixture. Place in the center of a piece of plastic wrap. Tie both end making sure the roll is nice and tight and without air bubbles.
Transfer to a pot with simmering vegetable broth and cook for 15-20 minutes.
Cooking in a steam oven
Place the chicken rolls in the oven for roughly 10 minutes or until cooked through.
Remove the plastic wrap and then sear the chicken on all sides in a hot skillet with oil. Season to taste.
In a hot sauce pot with butter, sweat the shallots making sure not to color them.
Add the lentils, making sure they are well coated with oil and then cover with 3x the volume of water.
Bring to a boil and continue to cook on a simmer for roughly 30 minutes.
20 minutes in, add the turmeric.
Once cooked, season to taste.
Cut the chicken rolls into 4 nice slices.
In the serving dish of your choice, place a bed of lentils and top with a slice of the chicken roll. Garnish with young sprouts or fresh herbs of your choice.
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