Best Chicken Ballottines With Sage Pancetta Recipes

CHICKEN BALLOTINES WITH SAGE AND PANCETTA

Steps:

• 1. Neaten the ends of the drumsticks by cutting around each leg top and push the meat down towards the knuckle. Chop the foot end off.2. Remove the thighbone by laying the leg skin side down, and run the knife down the bone and prise the thighbone out, cutting it from the drumstick.3. Lightly saute the mushrooms in a little hot olive oil for about 5 minutes until lightly browned.Leave to cool. Mix the sausage meat and mushrooms together and stuff each part of the boned thigh.Wrap the skin around making a parcel, then hold the exposed bone and straighten out each leg.4. Cut 4 sheets of foil (enough to wrap each chicken leg comfortably). Lay 6-7 rashers of pancetta down in the centre of each sheet, overlapping slightly, then put the chicken leg topped with 2 sage leaves on the pancetta and roll the leg up making a parcel with the foil.5. Preheat the oven to 200C.Put the chicken parcels on a baking sheet and roast for 15 minutes, turning them twice.Turn the oven down to 160C and roast for a further 30 minutes. Remove and allow to stand for 10 minutes.Unwrap tipping the juices onto a plate.6. Heat 1-tablespoon olive oil and a knob of butter in a saucepan and brown the chicken legs, turning frequently.

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.