Me and Mike have a slight obsession with anything sous vide. I mean, neither one of us have really eaten anything out of a sous vide.. nor have we used one… Just the mention of the term sous vide seems to entertain us soooo…. I decided I’m just gonna buy the damn thing and start using it.
Chicken ballotine is the perfect sous vide recipe so I figured I’d start there. Came home, ready to cook… the damn sous vide never got delivered.
So sorry, no chicken ballotine ala sous vide today, I had to poach it instead. Did I get you all excited for a sous vide recipe for no reason?! Yuppp. thats exactly how I felt. Don’t fret, it was delivered the next day and I’ve already got something planned so the sous vide shall be put to good use shortly.
How many times have I said sous vide in the last 2 paragraphs..🤔
Anyways.. ontoooo the chicken.
Ballotines are typically wrapped in their own skin but I changed it up a bit and went with a different approach. Chard wrapped chicken ballotine stuffed with rainbow chard stems and portobello mushrooms, chard puree, artichoke puree, crispy chicken skin, chard chips, and roasted “teeny tiny potatoes”. Yes, thats their official name… it said it right on the bag.
I also made a quick white wine pan sauce with some thyme and chicken stock.
I made 2 different versions because Mike thinks mushrooms are the spawn of satan. I stuffed his with chard stems, spinach and prosciutto. You can basically use this technique and stuff whatever the hell you want in there so feel free to get creative. You can also wrap it in any leafy green like kale or escarole.
It’s a bit labor intensive but it’s so prettyyyy when it’s done. You can make your life easier.. unlike the way I did it.. and have your butcher debone, butterfly and take the skin off the chicken for you.
My mom and sister thought I made some kind of sushi and gave it weird stares for a few minutes before I informed them it was just chicken. They’re so used to eating boring grilled chicken and boiled zucchini I don’t think they know there are more interesting ways to eat it.
So go run along and start whippin up some chicken sushi… minus the salmonella poisoning..
- 2 Chicken breasts, skinned and butterflied
- 1 head rainbow chard, separate leaves and stems
- 1 large portobello mushroom
- 2 cloves garlic, minced
- 1/2 onion, diced
- 5 large Artichokes
- 3 Bay Leaves
- 1 tsp whole Black Peppercorns
- 2 tsp salt
- 2 cups water
- Small fingerling potatoes
- Chard Leaves
- Chicken Skin
- Dice chard stems and mushroom.
- Heat a skillet with olive oil and add onion. Cook until until soft. Add chard and garlic, saute until almost tender, about 5-7 minutes. Add mushroom and saute until cooked. Season with salt and pepper to taste. Set aside.
- Butterfly chicken breasts or have your butcher do this for you. Flatten out to a thin even layer using a meat mallet.
- Add filling across the center and roll the chicken into a log.
- Drop chard leaves into boiling water for 10 seconds, just until leaves are pliable. Submerge in ice water to stop cooking process.
- Place leaves on a piece of plastic wrap and add chicken roll on top. Roll the chard around the chicken.
- Wrap tightly in plastic wrap and make sure ends are twisted tightly. Cover with a 2nd piece of plastic and repeat. Tie the ends and cut off excess plastic wrap.
- Bring a large pot of water to a boil. Reduce to a rolling simmer and gently drop in plastic wrapped chicken. Keep water just below a boil as chicken cooks, about 25 min, or until internal temp is 165F.
- Remove from plastic and let rest for about 10 min. Slice.
- Using a sharp knife, separate the stems from the leaves and clean out the center of the heart.
- Bring water, bay leaves, peppercorns and salt to a boil.
- Add artichoke hearts and reduce to a simmer. Cook for about 20 min, or until hearts are fork tender.
- Place hearts in a food processor and blend until. Drizzle in olive oil while food processor is running until you reach desired consistency. Run through a sieve for a smoother puree.
- Season with salt and pepper to taste.
- Toss potatoes lightly in olive oil, salt and pepper. Roast at 400F until tender.
- Drizzle chard leaves lightlty with olive oil, season with salt. Bake at 400F until crispy.
- Clean chicken skin. Season with salt and pepper. Place in between 2 baking sheets and bake at 400F until crispy.