Chicken Ballottines With Sage Pancetta Food

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.

CHICKEN BALLOTTINES WITH SAGE & PANCETTA

Steps:

• Firstly neaten the ends of the drumsticks. Using a small sharp knife, make a cut all around each chicken leg, about 4cm up from the knuckle end. Holding the leg like a gun, squeeze it tight to pull the skin taut, then scrape down to the bottom of the bone to remove the tendons and clean the bone, turning the leg as you go (scissors are good for cutting the tendons). Now position your knife across the bottom of the exposed bone and bash the knife with a rolling pin or meat mallet - the bone will break smoothly.
• Lay the chicken legs skin-side down, pull the flaps of skin back and cut the flesh with a very sharp small knife on either side of the thigh bone using a shaving action. Once the bone is exposed, prise it out, then twist and snap it with your fingers to free it from the drumstick. If it doesn't snap clean you may have to cut it. You now have a part-boned chicken leg.
• Lightly sauté the mushrooms in a little hot olive oil for about 5 minutes until lightly browned, season well and leave to cool. Open out the boned chicken legs and spoon in the mushrooms. Cut the end off each chipolata and squeeze the sausagemeat over the mushrooms, using the chipolata skin as a piping bag. Push sausagemeat with your fingers right to the top of the thigh, then close the flaps and pull the skin across to secure. Now roll the legs over to make the parcels as neat as possible, then hold the exposed bone and straighten out each leg.
• Cut 4 sheets of foil (enough to wrap each chicken leg comfortably). Lay 6-7 rashers of pancetta down the centre of each sheet, overlapping slightly, then put the chicken legs crossways over the pancetta and top each leg with 2 sage leaves. Lift up the edge of the foil that is furthest away from you, bring it over the chicken and press down on the chicken, so that the pancetta comes away from the foil and sticks to the chicken. Repeat with the other side of the foil so the chicken legs are all wrapped in pancetta.
• Roll each leg in the foil, tucking it in and pressing it tight to the chicken to form a neat cylinder. Lift the cylinder up by the bone at one end and roll the foil at both ends, twisting to make a cracker shape.
• Preheat oven to fan 200C/conventional 220C/gas 7. Put the chicken parcels on a baking sheet and roast for 15 minutes, turning them twice. Turning them like this ensures they will be evenly coloured. Turn the oven down to fan 160C/conventional 180C/gas 4 and roast for a further 30 minutes, turning once. Remove and allow to stand for 10 minutes. Unwrap, tipping the juices on to a plate.
• Heat 1 tbsp oil and a knob of butter in a non-stick sauté pan until hot and foaming. Put the chicken legs in the pan and brown over a high heat on all sides, basting frequently and turning with a pair of tongs. As they start to brown, add a few small knobs of butter one at a time to the fat in the pan (adding the butter a little at a time keeps it fresh and prevents scorching). Lift the chicken legs from the pan and roll them around in the juices on the plate so they pick up a nice glaze.
• Cut the stuffed thigh meat of each chicken leg on the diagonal into 3 slices each. Don't slice the meat too thin or it will get cold. Spoon the polenta on to the plates, stand the drumsticks in the middle and lay 3 slices of stuffed chicken in front. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side.

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.

GOUGèRES WITH PANCETTA AND SAGE

Steps:

• Put pancetta in a large skillet and place over medium heat. Cook slowly, stirring, until fat is rendered and meat is well browned and crispy all over, 12 to 17 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
• Sprinkle sage into the hot fat in the skillet and cook until crisp, about 1 minute. Transfer to plate with pancetta. When cool, finely chop pancetta and sage together.
• Heat oven to 425 degrees and line two rimmed baking sheets with parchment paper. Have ready an electric mixer fitted with the paddle attachment (or use a sturdy mixing spoon).
• In a saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once, and cook, stirring continuously with a wooden spoon, until dough forms a mass and pulls away from the sides of the pot, 2 to 3 minutes. The dough will be quite stiff.
• Scrape into the mixer and beat until cooled slightly, about 30 seconds. Add one egg at a time, letting it fully incorporate before adding the next. (If you don't have a mixer, you can do this by mixing dough vigorously with a sturdy spoon.)
• When eggs are incorporated, add Gruyère and continue to beat until it is mostly melted into batter, then add pancetta and sage and mix until combined.
• Transfer batter to a large resealable plastic bag, and snip off 3/4-inch from one corner, or use a pastry bag. Pipe into balls, about 2 teaspoons each, leaving 1 inch of space between them. (Or, use a spoon to form the balls and drop onto baking sheets.)
• Sprinkle Parmesan on top, and bake 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until golden and cooked through, 10 to 15 minutes more. Serve immediately, while still warm.