The theme for this week at IHCC is C'est Magnifique!, create a magnificent french dish of Jacques P'epin.
I decided to try his Ballotine of Chicken recipe, a deboned chicken stuffed with a filling and roasted . Whats so magnificent about it? Well , I faced my greatest challenge: to debone a whole chicken and it does look quite "posh" once its done. So I have to say it looked pretty magnificent to me.
Since Hubby was returning home from an official trip abroad, I decided to have a nice lunch ready for him. So I followed Jacques Pepin's deboning method and I was actually able to do it, nicked my finger a few times and the meat did look a bit messy but it still looked pretty good.
I changed the filling a little by adding mushrooms for more flavour and followed this recipe I saw while looking for a this recipe. My little guy, who hated mushroom ,ate his chicken claiming it tasted very nice, little did he know his mother had sneaked in mushrooms , you should have seen his face when I told him one day later (LOL).
I forgot to add the celery and carrot to the sauce but it still tasted great. and used light soy as I used a stock cube to make stock, to use in the sauce .
Recipe : Chicken Ballotine stuffed with Spinach and Mushrooms recipe adapted from Jacques P'epin's Chicken Ballotine with Spinach recipe from the series Essential P'epin
1 tbsp butter
generous amount of ground black pepper
Frozen Spinach , thawed ( I used roughly about 150g- 200g)
1-2 tbsp olive oil
2 cloves garlic, chopped
1 slice of sandwich bread
about 50g mozzarella cheese, cut into cubes
6 button mushrooms
1 small onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp light soy sauce
1 1/2 cup hot water
1 small chicken stock cube
1/2 tsp corn flour
First the filling,(Method is slightly adapted from the original recipe), heat the garlic and then sweat the mushrooms after adding them. Add the spinach and do a quick stir fry , cool. While its cooling whizz the sandwich bread and cheese in the food processor to make breadcrumbs, add the spinach mixture and pulse once or twice to mix. Taste adjust seasoning, I was pretty generous with the pepper.
Now for the hard part, debone the chicken. I had to watch the youtube video several times to figure out how it was done. It was a bit fiddly, but I did it! It wasnt pretty but not that bad as you can see
|not bad right?|
Preheat the oven to Gas mark 6 , 200 degree celsius.
The filling should be cool before you use it, stuff the inside of the drumstick, and then in the middle of the chicken. Fold the sides. ( check the video link to see how )
Since I didnt have kitchen string I used tooth picks to secure ends and bits of foil to block any open areas so the filling stayed in.
I rubbed a little melted butter and then seasoned with a little pinch salt and pepper. Carefully place in a roasting tray or large baking tray and roast for 45 minutes to 1 hour. The chicken should be cooked through and the skin nice and and dark golden.
Remove the chicken, and let it rest. place the tray on the stove, over a medium high heat and add the stock cube( yes yes its supposed to be fresh stock, but I didnt have any ) and 1 1/2 cups hot water . Use a wooden spoon to scrap any bits and pieces stuck on the tray, Once the sauce boils add finely chopped onion, garlic and soy sauce, and simmer for 5 minutes. Mix the cornflour with 1 tbsp water and pour this into the simmering sauce and whisk well so there isnt lumps. Cook for another 2 minutes , add more water if it looks too little, taste adjust salt and pepper and remove from heat. Pour into a serving bowl or gravy boat Serve drizzled over the chicken , which is sliced into slices.
Bon Appetite !
Ps: I am not sure how french this dish is so hopefully it is...
Linking this to this week's theme of "C'est Magnifique!" theme at I Heart Cooking Clubs.
Also linking this to the event, Little Thumbs Up organised by Bake for Happy Kids and , and hosted by Diana from the Domestic Goddess Wannabe