Tender Chicken Ballotine and Chanterelle

Method

Chicken Ballotine

1. Preheat the water to 60 degrees
2. Slice 2 garlic cloves
3. Remove the tenders from the chicken breasts and lay them the opposite way to even out the chicken shape, allow the skin to remain
4. Season the two chicken fillets with a pinch of salt
5. Prepare 2 sheets of cling film on the bench
6. Put the chicken in cling film together with a couple of spring of thyme and one garlic clove slices in each
7. Roll the chicken tightly, wrap the cling film hard on both sides and put each chicken file in a separate zip vacuum bag together with 2 knob of of butter in each bag and toss in them in the water bath and cook for 30 min.
8. After 30 min take the chicken out of the bag, remove the clingfilm and throw the chicken skin side down in a hot pan where you have hot olive oil, allow the skin gets golden brown , then roll the chickens to other sides as well so that it get some colour on all sides
9. Remove the chickens from the pan to a cutting board and cut them into think slices

Sauce

1. Finely chop 2 banana Shallots and 2 garlic cloves and through them to a hot sauce pan with some olive oil
2. Let the shallots and garlic to break down and get caramelised then cut the tomatoes to 4 quarters and add it to the pan
3. Take 6 spring of thyme and remove the leaves from the stem and add it to the pan
4. Add the chicken stocks and the white wine with some salt and pepper close the lid and reduce the heat to low and allow the sauce to develop for 30 min
5. After 40 min mix the sauce with an stand mixer and add a knob of butter for thickening the sauce then pass it through the sieve so it becomes smooth

Roasted hazelnuts

1. Warm up the oven on 180 degrees
2. Cut the hazelnuts in half, place them in a baking tray with a splash of olive oil and put them in the oven for 7 to 9 min. Remove them as soon as they get golden brown

Mushrooms and shallots

1. Clean the mushrooms
2. Add 2 knob of butter 2 spring of thyme and 2 crushed garlics in a clean hot pan and toss the mushrooms in once the butter is melted. You can crush the garlics with the back of your knife, eventually they will burn in the pan and we will not use them further.
3. Once the mushrooms water is evaporated and they are cooked, remove them from the pan
4. In the same pan you can cut the remaining 2 shallots in half and let them get blackened

For the Sautéed Spinach

1. Slice the remaining 2 Garlic cloves
2. Melt the remaining of the butter in a big clean pan and add the spinach in
3. The spinach leaves just need one min to cook, once it has lost it s volume, remove from the heat and Juice the lemon all over it

Now that you have all the elements ready you can start plating the chicken ballotine dish 🙂

Tips: Butter, Hazelnuts and spinach are all elements that are burning fast and you need to keep an eye on.