Chicken And Mushroom Ballotine With Pan Roasted Figs And Crushed Cobnuts

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The British Larder
Nutrition per serving    (USDA % daily values)
CAL
1602
FAT
387%
CHOL
221%
SOD
41%

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Ingredients for 4 servings

2 whole corn fed free range chicken legs

100 ml double cream

Salt and freshly cracked black pepper

60 g chestnut mushrooms, sliced

1 tsp unsalted butter

1 tbs mixed chopped fresh parsley, oregano and thyme

4 cobnuts crushed

5 slices of pancetta

40 g fresh watercress, stalks removed

1/2 tsp Dijon mustard

50 ml extra virgin olive oil

1 tsp honey

1 tsp cider vinegar

250 g of the butternut squash trimmings, chopped

250 ml chicken or vegetable stock

1 tbs unsalted butter

Chilled Chicken Ballotine

2 Turkish firm but ripe figs, cut in 1/4

4 chestnut mushrooms, cut in 1/4

2 tsp unsalted butter

Watercress leaves, washed

Butternut squash puree

Watercress Vinaigrette

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