Ballontine of Chicken Sevilla

Début de l'été 2007
food and drink

BY: Lucy Waverman

Ballontine of chicken is a boneless breast or leg that is stuffed and roasted, then cut down into rounds. It looks like a perfect circle full of colour in the middle. By stuffing it with roasted peppers and chorizo and placing it on a sunshine yellow bed of saffron rice, this becomes a perfect match for Rioja. Make the sauce ahead of time and serve it cold. Use 1 whole chicken breast that is not split for each 2-person serving. Serve a salad on the side.

2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped leeks
¼ cup (50 mL) chopped roasted pepper
1 tbsp (15 mL) chopped green olives
¼ cup (50 mL) coarsely chopped almonds, toasted
2 tbsp (25 mL) chopped parsley
1 cup (250 mL) fresh bread crumbs
1 egg, beaten

2 double chicken breasts, boned, with skin on
1 tbsp (15 mL) butter

2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
½ cup (125 mL) chopped chorizo
1 cup (250 mL) Spanish short-grain rice or arborio rice
2 cups (500 mL) chicken stock
½ cup (125 mL) chopped tomato
¼ tsp (1 mL) saffron
Salt and freshly ground pepper

¼ cup (50 mL) olive oil
½ cup (125 mL) sliced almonds
¼ cup (50 mL) fresh bread crumbs
½ cup (125 mL) seeded and chopped tomato
½ cup (125 mL) chopped roasted red pepper
2 tbsp (25 mL) red wine
1 tsp (5 mL) chopped garlic
½ tsp (2 mL) chili flakes or to taste
½ tsp (2 mL) paprika
2 tbsp (25 mL) sherry vinegar or to taste
Salt to taste

1. Preheat oven to 400ºF (200ºC).

2. Heat 1 tbsp (15 mL) oil in a skillet over mediumheat. Add leeks and sauté for 3 minutes or until slightly softened. Stir in roasted together for 1 minute. Stir in bread crumbs and cook another minute or until bread crumbs have a slight crispness. Remove from heat, cool slightly and stir in egg.

3. Lay breasts flat, skin-side down. Divide stuffing in 2 and spread over breasts. Roll up and skewer opening together.

4. Heat remaining 1 tbsp (15 mL) oil and 1 tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add chicken rolls and brown them about 5 minutes in total. Place skillet in oven and bake for 20 to 30 minutes or until juices run clear. Let rest for 5 minutes then carve
down into rounds. Prepare rice while chicken is in the oven.

5. Heat oil in an ovenproof pot over medium heat. Add onion, chorizo and rice and sauté until chorizo is softened, about 2 minutes. Stir in stock, tomato, saffron and season with salt and pepper. Simmer together for 5 minutes or until some liquid is absorbed. Place pot in oven, uncovered, alongside chicken and bake for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from oven, cover with lid and let stand for 10 minutes.

6. For sauce, heat 2 tbsp (25 mL) oil in a skillet over medium heat. Add almonds and sauté until lightly browned. Add bread crumbs and sauté
until golden. Remove from heat and stir in tomato.

7. lace skillet ingredients in a food processor along with remaining 2 tbsp (25 mL) oil, red pepper, garlic, chili flakes and paprika. Process
until smooth. Add vinegar and season with salt to taste. If purée is too thick, thin down with a little water.

8. Serve chicken over rice and drizzle sauce around the plate.

Serves 4

What to Serve