Nutrition Facts
2 servings
2
Recipe for Chicken Ballotine with Dried Fruits and its Figs in Juices
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Here is a dish that, contrary to what one might think at first glance, does not require extensive cooking knowledge... simple to make and visually appealing, here is our recipe of the day: a stuffed chicken ballotine with dried fruits, accompanied by some fresh figs and a syrupy sauce. A perfect recipe for fans of sweet and savory combinations.
Ingredients
2 chicken fillets
75 dried figs
45 dried apricots
20 dried raisins
15 pecans
10 fresh and firm figs
2 Sugar
2 Balsamic vinegar
1 rosemary sprig
20 Chicken broth
20 butter
salt and pepper
Directions
1
Soak the raisins in the alcohol for 15 minutes. Drain them and keep the liquid for the sauce. Finely chop the dried fruits and mix them to obtain a filling that holds together. Set aside.
2
Make a cut along the entire length of the thickest part of your chicken breast. Open the chicken breast flat. If necessary, flatten it with the bottom of a pot or a rolling pin if it is too thick. Season with salt and pepper.
3
Unroll some cooking wrap on your work surface. Place your chicken breast on it. Spread a large spoonful of the dried fruit filling in the middle, taking care not to go too close to the ends. Roll the chicken breast tightly in the wrap several times and shape it into a log, tying each end securely. For better sealing, add an extra layer of wrap. Repeat the process with the second chicken breast.
4
At this stage, you have several cooking options, either about 15 to 20 minutes steaming, or 15 to 20 minutes in simmering water. You can also choose the method of placing the chicken rolls in a pot of boiling water, covering it, and stopping the cooking. Then, just let the rolls sit, depending on their size, for 20 to 25 minutes in the hot water. For us, 18 minutes steaming.
5
Let's move on to the preparation of the figs in juice. Wash the figs and cut off the stems. In a small skillet or saucepan, melt 10 g of butter and place the whole figs in it. Sprinkle with sugar and roll the figs on all sides in this light caramel. Deglaze with balsamic vinegar and dry vermouth. Let the juice reduce for a few moments and add chicken broth and a piece of rosemary. Add pepper.
6
Heat everything over medium heat for about 15 to 20 minutes, gently turning your figs to soak them on all sides. Scrape the edges from time to time to collect the cooking juices.
7
Remove the figs from their sauce and arrange them on your serving plates. Bring the sauce to a boil and add a knob of butter to give it a shine. Adjust seasoning with salt and pepper if necessary. Unwrap and slice the poultry ballottines into rounds and place them on your serving plates.
8
Finally, drizzle the meat and figs with the reduced sauce. Serve with a side of your choice, for us, black rice. Enjoy your meal!
Ingredients
Ingredients
2 chicken fillets
75 dried figs
45 dried apricots
20 dried raisins
15 pecans
10 fresh and firm figs
2 Sugar
2 Balsamic vinegar
1 rosemary sprig
20 Chicken broth
20 butter
salt and pepper
Directions
Directions
1
Soak the raisins in the alcohol for 15 minutes. Drain them and keep the liquid for the sauce. Finely chop the dried fruits and mix them to obtain a filling that holds together. Set aside.
2
Make a cut along the entire length of the thickest part of your chicken breast. Open the chicken breast flat. If necessary, flatten it with the bottom of a pot or a rolling pin if it is too thick. Season with salt and pepper.
3
Unroll some cooking wrap on your work surface. Place your chicken breast on it. Spread a large spoonful of the dried fruit filling in the middle, taking care not to go too close to the ends. Roll the chicken breast tightly in the wrap several times and shape it into a log, tying each end securely. For better sealing, add an extra layer of wrap. Repeat the process with the second chicken breast.
4
At this stage, you have several cooking options, either about 15 to 20 minutes steaming, or 15 to 20 minutes in simmering water. You can also choose the method of placing the chicken rolls in a pot of boiling water, covering it, and stopping the cooking. Then, just let the rolls sit, depending on their size, for 20 to 25 minutes in the hot water. For us, 18 minutes steaming.
5
Let's move on to the preparation of the figs in juice. Wash the figs and cut off the stems. In a small skillet or saucepan, melt 10 g of butter and place the whole figs in it. Sprinkle with sugar and roll the figs on all sides in this light caramel. Deglaze with balsamic vinegar and dry vermouth. Let the juice reduce for a few moments and add chicken broth and a piece of rosemary. Add pepper.
6
Heat everything over medium heat for about 15 to 20 minutes, gently turning your figs to soak them on all sides. Scrape the edges from time to time to collect the cooking juices.
7
Remove the figs from their sauce and arrange them on your serving plates. Bring the sauce to a boil and add a knob of butter to give it a shine. Adjust seasoning with salt and pepper if necessary. Unwrap and slice the poultry ballottines into rounds and place them on your serving plates.
8
Finally, drizzle the meat and figs with the reduced sauce. Serve with a side of your choice, for us, black rice. Enjoy your meal!
Notes
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