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Boned Ballotine of Chicken

Featured by Paraiso Vineyards in the Gold Wine Club.
Boned Ballotine of Chicken


A unique recipe of ballotine of chicken! Serve with a chilled Chardonnay from your monthly wine club shipment.

Yield: 8
Prep Time: 30 Minutes
Cook Time: 60 Minutes


• 2 free range chickens
• 4 ounces diced white bread, crust removed
• 1 cup milk
• 1/2 pound diced wild mushrooms
• 1 tablespoon oil
• 4 tablespoons butter
• 1 cup chicken stock
• 1 cup cream, separated
• 1/2 cup toasted pine nuts
• 1/2 cup golden raisins
• salt and pepper to taste


Place chicken breast side up on cutting board. With a sharp boning knife cut down to remove breast, continuing without removing the skin around the body to remove the leg from the thigh joint. Keep skin in tact in one piece and remove leg bone from leg and thigh portion.

Remove chicken tenderloins and reserve for stuffing. Spread leg and breast skin-side down on a work surface and trim and push into a rectangle with thigh and breast meat together at the bottom. Repeat with other chicken. Season with salt, roll up and let marinade for an hour.

For Stuffing
Soak bread with milk for 10 - 15 minutes. Wring out with a cheesecloth or dishtowel. Place chicken tenderloins and bread mixture in food processor and process until smooth. Sauté mushrooms in oil and butter for 2 - 3 minutes. Add chicken stock, 1/2 cup cream and reduce until fairly thick. Chill.

When stuffing mixture is cold, fold in remaining 1/2 cup cream, raisins, pine nuts and chilled mushroom mixture. Season with salt and white pepper to taste. Remove boned chicken from refrigerator and spread it out into a rectangle. Spread 1/4 of stuffing mixture evenly across the top of the breast and thigh meat, leaving the excess skin portion at the top of the rectangle. Starting at the bottom, roll up ballotine and seal the edges with the skin. Place on buttered parchment paper and roll up.

Place parchment on large piece of foil, roll up and twist the ends to form a tight, round ballotine. Cook at 250º confection for 50-60 minutes. Unwrap, let cool, then slice into medallions. This dish can also be chilled and served with a green salad for lunch.

Recipe provided by Paraiso Winery

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