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5 from 1 vote

Chicken Ballotine, Chanterelle, Hazelnuts, Burnt Shallots and Sautéed Spinach

Prep Time20 minutes
Active Time1 hour
Yield: 2

Equipment

  • Sous vide machine
  • Stand mixer

Materials

  • 2 Chicken Filé Medium size
  • 150 g Chantarelle
  • 50 g Hazelnut
  • 4 Banana Shallots
  • 130 g Spinach
  • 40 g unsalted Butter Cut it to 6 equal knobs
  • 6 Garlic cloves Large ones
  • 6 Plum tomatoes
  • 6 dl Chicken stocks Preferably unsalted
  • 3 tbsp White wine
  • 1 Bunch Thyme
  • 1 tsp Kosher salt
  • 1 tsp Black Pepper
  • Sorrel and red clover leaves for Garnish Optional
  • 2 tbsp olive oil
  • 1 Lemon