Chicken Ballotine stuffed with La Fourme d’Ambert

Chicken Ballotine stuffed with La Fourme d’Ambert Print the recipe

Ingredients

  • approx. 200 g Fourme d’Ambert.
  • 4 free-range chicken thighs
  • Seasonal vegetables
  • Salt, pepper
 
 
 

Instructions

  1. Debone the chicken thighs and place skin-side down onto cling film. Season.
  2. Cut the Fourme d’Ambert into 4 sticks. Place these inside the thighs and season.
  3. Tightly wrap the ballotines in cling film. Repeat the process twice more to ensure that the ballotines remain firmly shut. Simmer in a pan of water for 45 minutes. Leave to cool. Unwrap the ballotines. Pan-sea to give a good colour.
  4. Use the chicken bones to make gravy.
  5. Serve with vegetables of your choice and however your inspiration guides you.

Lacking inspiration? There are always more recipes to try!

et, pulvinar venenatis Praesent tristique luctus lectus mattis