Chicken Ballotine stuffed with La Fourme d’Ambert

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


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


  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.

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