Ballotine de Poulet aux Morilles from Entrecôte

Ingredients 

Chicken 

• 2 whole free-range chickens, approximately 1.6kg each  
• Salt and white pepper  
• Butcher’s twine  
• Cling film  
• Foil  

Morel & Chicken Farce 

• 30g dried morel mushrooms (fresh is preferred, if available)  
• 150ml water  
• 2 chicken breasts, reserved from the chickens above  
• 100ml thickened cream  
• 1 egg  
• 2 shallots, finely diced  
• 2 garlic cloves, chopped  
• 1 tbsp brandy  
• 1 tbsp thyme leaves  
• 50g butter  

Morel Cream Sauce 

• Reserved morel soaking liquid, strained through muslin  
• 250ml chicken stock  
• 100ml dry white wine  
• 150ml thickened cream  
• 30g cold butter  
• Tarragon leaves, finely chopped  
• Salt and white pepper  
• Chervil, to garnish  
  

Method 

Prepare the Chicken 

• Place each chicken breast-side up. Using a sharp boning knife, cut down one side of the breastbone, following the rib cage to release one half.  
• Cut between the wing joint and carcass, then dislodge and cut through the thigh knuckle to release the leg. Repeat on the other side. This will leave two chicken halves, each with the breast, wing and leg intact and boneless.  
• Carefully remove the breast meat from the skin and cut it in half lengthways. Reserve both breast halves for the farce and reassembly.  
• Repeat with the second chicken. Alternatively, ask your butcher to debone the chickens for you.  

Make the Morel & Chicken Farce 

• Soak the morels in hot water for 20 minutes. Strain well, reserving the soaking liquid, then finely chop the morels.  
• Sauté the shallots and garlic in butter until translucent, then allow to cool completely.  
• In a food processor, blend two of the reserved chicken breasts with the egg, brandy, thyme and a pinch of salt until smooth.  
• Slowly add the cream and blend only until combined. Avoid overmixing, as this can make the farce grainy.  
• Fold through the chopped morels and cooled shallot mixture. Season with salt and white pepper, then chill until needed.  

Assemble & Cook the Ballotines 

• Lay the deboned leg and thigh skin-side down. Place one half of the reserved breast in the centre, spoon a line of farce over the breast, then top with the second breast half.  
• Gently fold the skin over to enclose the filling and secure with butcher’s twine.  
• Wrap tightly in cling film, followed by foil, twisting the ends to secure. Repeat to form four ballotines.  
• Poach the wrapped ballotines in simmering water for 25 minutes. Alternatively, cook in a 65°C water bath for 45 minutes.  
• Remove and allow to cool slightly, then unwrap and pat dry.  
• Sear in a hot pan with butter until golden all over.  
• Transfer to a 180°C oven for 6 minutes to heat through, then rest for 5 minutes before slicing.   

Make the Morel Cream Sauce 

• Deglaze the pan with the white wine and reduce by half.  
• Add the reserved morel soaking liquid and chicken stock and continue reducing until syrupy.  
• Add the cream and simmer until slightly thickened.  
• Whisk in the cold butter, then stir through the chopped tarragon.  
• Season with salt and white pepper.  

To Serve 

• Slice each ballotine into thick, even medallions and arrange on an oval serving dish.  
• Spoon the warm morel cream sauce over and around the chicken.  
• Serve share-style with sautéed greens, asparagus or Paris mash, and finish with fresh chervil.  

Serves 6–8

This recipe, alongside more favourites from Entrecôte, can be found in Jason Mclaren Jones’ book, Entrecôte Depuis 2015, a collection celebrating the dishes and stories behind the restaurant. 

ENTRECÔTE COOKBOOK: https://www.entrecote.com.au/category/thebook