📝 About This Recipe
A masterpiece of French technique, the Chicken Ballotine is a deboned whole chicken leg stuffed with a decadent savory filling and rolled into a perfect cylinder. This version features a earthy wild mushroom duxelles and fresh spinach, resulting in a succulent, tender roast with a crispy, golden-brown skin. It is the ultimate dinner party showstopper that combines rustic farmhouse flavors with sophisticated culinary flair.
🥗 Ingredients
The Poultry
- 4 pieces Chicken Legs (whole legs including thigh and drumstick, skin-on)
- 1 tablespoon Kosher Salt (to season)
- 1 teaspoon Black Pepper (freshly cracked)
The Stuffing (Duxelles & Greens)
- 8 ounces Cremini Mushrooms (very finely minced)
- 1 large Shallot (finely diced)
- 2 cloves Garlic (minced)
- 2 cups Baby Spinach (fresh, roughly chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1 teaspoon Truffle Oil (optional, for depth of flavor)
Pan Sauce & Cooking
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/2 cup Chicken Stock (high quality or homemade)
- 1 tablespoon Cold Butter (cubed, for finishing the sauce)
- 2 tablespoons Olive Oil (for searing)
👨🍳 Instructions
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1
Begin by deboning the chicken legs: carefully cut along the thigh bone and drumstick bone from the inside, keeping the skin intact. Remove the bones and any excess cartilage, then flatten the meat with a meat mallet to a uniform thickness of about 1/2 inch.
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2
Season the inside of the flattened chicken legs generously with salt and pepper, then set aside in the refrigerator while you prepare the filling.
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3
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent.
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4
Increase heat to medium-high and add the finely minced mushrooms. Sauté for 8-10 minutes until all moisture has evaporated and the mushrooms are browned and fragrant.
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5
Stir in the minced garlic, thyme, and chopped spinach. Cook for another 2 minutes until the spinach is wilted and the mixture is dry. Stir in the truffle oil if using, then transfer to a bowl to cool completely.
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6
Place a chicken leg skin-side down on a piece of plastic wrap. Spread 1/4 of the mushroom mixture evenly over the meat, leaving a small border at the edges.
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7
Roll the chicken tightly into a cylinder (ballotine shape). Secure the roll by tying it with kitchen twine at 1-inch intervals to ensure it holds its shape during cooking.
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8
Preheat your oven to 400°F (200°C). Pat the outside of the chicken rolls very dry with paper towels and season the skin with a pinch of salt.
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9
In an oven-proof skillet, heat olive oil over medium-high heat. Sear the chicken ballotines for 2-3 minutes per side until the skin is deeply golden and crispy all over.
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10
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
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11
Remove the chicken from the pan and let it rest on a cutting board for 8-10 minutes. This is crucial for keeping the juices inside.
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12
While the chicken rests, place the skillet back on the stove over medium heat. Pour in the white wine to deglaze, scraping up the brown bits (fond) from the bottom.
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13
Add the chicken stock and simmer until reduced by half. Whisk in the cold cube of butter to create a glossy pan sauce.
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14
Carefully remove the kitchen twine from the chicken. Slice each ballotine into 1-inch thick rounds to reveal the beautiful spiral filling.
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15
Arrange the slices on warm plates and drizzle with the pan sauce. Serve immediately.
💡 Chef's Tips
Ensure the mushroom filling is as dry as possible to prevent the ballotine from becoming soggy. Always use kitchen twine; it provides the tension needed to keep the ballotine tight and uniform for even cooking. If deboning feels too difficult, you can ask your butcher to 'tunnel-bone' the chicken legs for you. Don't skip the resting period; if you cut the chicken too soon, the juices and the filling will spill out. For an even crispier skin, leave the prepared, tied ballotines uncovered in the fridge for 2 hours before searing.
🍽️ Serving Suggestions
Pair with a buttery potato purée or a silky cauliflower mash to soak up the pan sauce. A crisp, chilled Chardonnay or a light-bodied Pinot Noir complements the earthy mushroom flavors perfectly. Serve alongside honey-glazed heirloom carrots or sautéed green beans with toasted almonds. A simple arugula salad with a lemon vinaigrette provides a bright contrast to the rich chicken. For a final touch, garnish with a sprig of fresh chervil or a dusting of fleur de sel.