Angolan-Style Chicken Ballottines with Mushroom Filling

Name: Angolan-Style Chicken Ballottines with Mushroom Filling
Yield: 6
Ingredients: 6 pieces of angola-style chicken; 50g of butter; 1 chopped onion; 1 minced garlic clove; 400g of Paris mushrooms, cut into cubes; 1 sprig of thyme; salt and black pepper to taste; 2 tablespoons of biscuit flour; For the sauce; 250ml of balsamic vinegar; 2 tablespoons of finely chopped shallot; 250ml of olive oil; salt and black pepper to taste; For the garnishes; 750g of peeled sweet potatoes; 1 liter of milk; 30g of butter; 75ml of heavy cream; salt and black pepper to taste; leaves from 1 bunch of parsley, cut into julienne strips; 75g of lean bacon, cut into cubes

1
6 pieces of angola-style chicken
2
50g of butter
3
1 chopped onion
4
1 minced garlic clove
5
400g of Paris mushrooms, cut into cubes
6
1 sprig of thyme
7
salt and black pepper to taste
8
2 tablespoons of biscuit flour
9
For the sauce
10
250ml of balsamic vinegar
11
2 tablespoons of finely chopped shallot
12
250ml of olive oil
13
salt and black pepper to taste
14
For the garnishes
15
750g of peeled sweet potatoes
16
1 liter of milk
17
30g of butter
18
75ml of heavy cream
19
salt and black pepper to taste
20
leaves from 1 bunch of parsley, cut into julienne strips
21
75g of lean bacon, cut into cubes

Ingredients

1
6 pieces of angola-style chicken
2
50g of butter
3
1 chopped onion
4
1 minced garlic clove
5
400g of Paris mushrooms, cut into cubes
6
1 sprig of thyme
7
salt and black pepper to taste
8
2 tablespoons of biscuit flour
9
For the sauce
10
250ml of balsamic vinegar
11
2 tablespoons of finely chopped shallot
12
250ml of olive oil
13
salt and black pepper to taste
14
For the garnishes
15
750g of peeled sweet potatoes
16
1 liter of milk
17
30g of butter
18
75ml of heavy cream
19
salt and black pepper to taste
20
leaves from 1 bunch of parsley, cut into julienne strips
21
75g of lean bacon, cut into cubes

Directions

1
Chicken
2
Cut the mushrooms into cubes
3
In the butter, sauté the garlic, onion, and mushrooms, season, add thyme, and cook until almost all liquid has evaporated
4
Add biscuit flour
5
Bone the chicken breasts, discard bones
6
Season with salt and black pepper
7
Fill with mushroom duxelle
8
Roll the chicken breasts in parchment paper to form ballottines, reserve in refrigerator
9
Sauce
10
Reduce balsamic vinegar and shallot over heat until 1/4 of original volume
11
Transfer to blender and, blending, add olive oil to emulsify
12
Season and reserve
13
Garnishes
14
Cook sweet potatoes in milk until tender and pass through fine-mesh sieve
15
Mix warmed butter and heavy cream, season and keep warm
16
Brighten parsley leaves by blanching in boiling salted water for 5 minutes, then drain well
17
Sauté bacon, add parsley, season, and keep warm
18
Finishing Touches
19
Cook ballottines in boiling water for 20 minutes
20
Remove parchment paper, cut into slices, and arrange on serving plates
21
With the aid of 2 tablespoons, form 3 quenelles with garnishes, place on plates in harmonious arrangement, and cover chicken slices with sauce.