Ballotine of Chicken and Red Wine Jus with Pommes Duchesse

"I have looked at the balance of flavours and incorporated ones that shine with chicken and that we can source local to the college. "


  • 1 whole chicken

  • 1 shallot

  • 1 rasher of bacon

  • 1 strip of Parma ham

  • 3 medium potatoes

  • 1 green chilli

  • 1 clove of garlic – pureed

  • 3 baby mushrooms

  • ½ red pepper

  • ½ yellow pepper

  • 1 egg

  • 5 pea shoots

  • Cajun seasoning

  • Salt and pepper

  • 50g salted butter

  • 4 pitted black olives

  • 6 chantenay carrots

  • 3tbsp vegetable oil

  • 5 sprigs of fresh thyme

  • 150g chorizo

  • 250ml cooking red wine

  • 150ml fresh chicken stock

  • 20g gluten free demi-glace


Prepare chicken:

  1. Face the chicken breast side up toward you, using the chef knife cut down the joint of the chicken wing in the middle (on both sides)

  2. Remove the wings, cut around the thigh and remove the ulcer

  3. Cut across the white fat line on the thigh separating the thigh and the drum stick

  4. Remove the thigh bones taking care not to pierce the skin

  5. Cut along the sternum bone and fillet the chicken breast, remove the breast fillets

Prepare filling:

  1. Finely dice the thighs and put in a metal bowl and blend,

  2. Add the egg to the mixture and bind together

  3. Dice the mushrooms and sweat off in a little butter, add garlic, shallot, chilli, cajun seasoning, and salt and pepper, and cook until translucent

  4. Chop the olives and add to the mixture

  5. Combine the veg and thigh mixtures together

  6. Using the chef knife pierce one end of the chicken breast to a depth of ¾ of the length of the chicken breast

  7. Fill up the piping bag with the mixture and fill the chicken breast

  8. Double layer about 1 metre of cling film and ballotine the breast, with the left over stuffing, pipe into about 30cm of doubled layered cling film and ballotine the mixture


Cook chicken:

  1. Fill up a sauce pan with boiling water and heat on the hob

  2. Add the chicken and stuffing ballotines to the boiling water and poach for 20 minutes

  3. Peel and cut the potatoes into quarters

  4. Place the potatoes in the saucepan with the ballotines adding a little salt and pepper to flavour


Cook ham:

  1. Take the baking tray and line with greaseproof paper

  2. Place Parma ham in the tray and cover with another layer of greaseproof paper flattening to remove any air pockets

  3. Cook in in oven at 140 degrees for 7 minutes until crispy


Prepare vegetables:

  1. Cut the tops off the carrots

  2. Deseed and remove the skin from the peppers and julienne

  3. Cook vegetables Boil the carrots in a saucepan for 10 minutes or until cooked but not too soft

  4. Remove ballotines from saucepan

  5. Remove cling film taking care to pour any held jus in to the red wine sauce

  6. Fry the ballotines with the remainder of the oil in the frying pan until golden brown in colour

  7. Slice the chicken in to 3 straight equal pieces

  8. Slice the stuffing diagonally in half

  9. Drain potatoes and place in the sieve

  10. Using the spatula push the potatoes back through the sieve into the saucepan

  11. Add thyme, sautéed peppers, and butter to mash and cream to the desired consistency

  12. Put plates in warm oven for around 5 minutes

  13. Add 250ml of cooking red wine to a saucepan and bring to the boil, reduce the heat and simmer until it has reduced by half

  14. Add 150ml of chicken stock to the reduce wine and gradually add the Demi glacé to achieve the desired consistency

  15. Plate all cooked ingredients in to the desired arrangement, pouring a little jus over the chicken

  16. Pour the remaining jus into the Kilner jar

  17. Serve.