Poultry Balottine with Vegetables Glazed in Bordier Onion Butter
- 2 chicken breasts
- 60 g / ¼ cup Bordier Roscoff Onion butter
- 10 cl / 3 1/3 fl. oz. Muscat wine
- 20 cl / 6 ¾ whipping / single cream
- 2 cubes chicken stock
- An assortment of seasonal vegetables: purple carrots, Jerusalem artichokes, tuberous chervil, yellow beets, fava beans, brown mushrooms
Peel and chop the vegetables. In a pot, melt 25 g / 5 tsp Bordier Onion Butter. First cook all the root vegetables. After 10 min., deglaze with 5 cl / ¼ cup wine, then cook uncovered. The vegetables should be golden and tender. If necessary, deglaze with water while cooking. At the end of the cooking time, add the mushrooms and fava beans.
Season the chicken breasts and wrap each individually in plastic. Pierce the plastic with small holes using a fork.
Boil 1 liter / 1 quart water and add the stock cubes. Lower the heat and poach the balottines 15 min over a low heat. Drain, remove the film and set aside in a warm spot.
Reduce a ladleful of stock with the rest of the wine, then fold in the cream. Continue reducing. Fold in the butter, check the seasoning and emulsify with a wand mixer just before serving.