Chicken Ballotines With Sage And Pancetta Recipes

CHICKEN BALLOTINE

Steps:

• Melt butter in a large skillet over medium heat; add shallot, carrot, garlic, and 1/2 teaspoon kosher salt. Cook and stir until tender, 1 to 2 minutes. Remove from heat and set aside to cool.
• Preheat oven to 425˚F. Line a baking sheet with parchment paper (for easy cleanup) and place an oven safe baking rack on top. Lightly brush rack with oil to prevent sticking. (Recipe note #2)
• Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as needed and reserve. (Recipe note #3)
• Turn chicken thigh so that bone is visible. With the tip of a sharp paring knife, carefully cut along the length of the bone on each side. Continue cutting along the bone on each side until it's fully exposed. When you've cut most of the meat from the bone, pull the bone away and use the knife as needed to remove it completely. (Be very careful to protect your fingers during this process!) Cut thigh meat into large chunks (4 to 6 pieces). Repeat with remaining chicken thighs.
• Add thigh meat, vegetables, remaining 1/2 teaspoon kosher salt, and pepper to the bowl of a food processor. Pulse until meat is finely ground (not pureed) and ingredients well combined.
• Spread thigh skins, top side down on a large cutting board. Divide meat mixture into 4 equal portions and place one portion in center of each skin. Starting on one side and working all the way around, pull edges of skin over meat mixture to wrap completely (edges will overlap); place on rack in baking sheet, edges down. Season skin with salt and pepper. Roast 25 to 30 minutes, or until skin is crisp and golden brown with an interior temperature of 165˚F on an instant read thermometer. Serve.

CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE

Steps:

• Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
• Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
• Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
• Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
• Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

BALLOTINE OF CHICKEN

Steps:

• Lay the bird breast down on a chopping board, with a sharp knife cut along the back bone. Now work all over the carcass leaving the skin in tact, till all the meat has been removed from the bones. Work down the legs and thighs in the same manner till the carcass can be removed. This will take a little time, don't rush the job, enjoy it.
• Melt the butter ina pan and add the onion and cook till soft but not coloured. Remove from the heat. Add the minced meats with the breadcrumbs and all the other stuffing ingredients.
• Stuff the bird and sew along the open edges with fine cotton. Tie with string round the bird at 2" intervals.
• Heat 2 tbsp oil in a roasting tin, set the bird on a grid and baste with the hot oil.
• Roast in oven at 200 degrees for 1 1/2 hours, basting every 20 minutes.
• To prepare the sauce.
• Heat the oil in a pan add the vegetables and cook till soft but not coloured. Stir in the flour and reduce the heat cook till a golden russet colour. Stir in 1/2 pint of the stock, and the rest of the ingredients.
• Stir till boiling. Reduce the heat and cook at a slow simmer for 30 mins.Add the rest of the stock and cook for five more minutes.
• Fry the mushrooms in the butter till soft.
• Remove the bird to a serving dish. Pour off the cooking fat and deglaze the tin with the sherry. Strain and add to the sauce with the cooked mushrooms.
• Pour a little sauce over the bird and serve.
• Cut the bird across the body not along it, that way the stuffing with be encased inside the meat.

CHICKEN IN PANCETTA

Steps:

• Preheat oven to 190C/fan 170C/ Gas mark 5. Lay one sprig of sage on each chicken breast. Wrap each chicken breastand sage in 3 rasher of pancetta. Lay in casserole dish.
• Place tomatoes around chicken breasts evenly in dish.
• Add the oil and balsamic vinegar.
• Season with salt and pepper. Cook in oven at for 35 mins. Serve with green beans and sauteed potatoes.

CRISPY PANCETTA CHICKEN WITH SAGE

Steps:

• 1. Wash and dry the chicken. Remove the tenderloin and set aside for another use. Season both sides lightly with kosher salt and pepper. Using a fork, spread the roasted garlic, if using, all over the chicken breasts. On the top side of the breast, lay 1 slice of pancetta over the lower portion of the breast, wrapping it snugly so it adheres. Lay a sage leaf on the center of the breast, and wrap the upper portion with a second slice of pancetta. Turn the breast over and wrap a third slice of pancetta over the back of the breast. Repeat with the remaining chicken, transferring the pieces to a plate as you go. (The chicken can be made in advance up to this point. Just wrap tightly in plastic wrap & refrigerate.).
• 2. Preheat the oven to 450 degrees Fahrenheit.
• 3. Toss the potatoes, lemon, 10 sage leaves, oil, and a pinch of kosher salt and pepper in a large bowl until well coated.
• 4. Meanwhile, heat a large cast-iron skillet or grill pan over high heat until it is very hot. Drizzle the pancetta-wrapped chicken with oil and place in the pan with the sage leaf side down. Cook over high heat until the pancetta is brown, about 5 minutes. Turn the breasts over and transfer the pan to the upper rack of the oven for 15 minutes, or until cooked through.
• 5. Remove the chicken from the pan, transfer to a plate and set aside. Deglaze the pan with the wine over high heat. Reduce the wine until almost evaporated, and add the chicken stock. Continue to cook until reduced by half.
• 6. Transfer the chicken to a large platter.