Gordon Ramsay’s Chicken Ballotine

This classic chicken ballotine is an elegant yet comforting dish that feels truly special without being intimidating to make. Succulent chicken wrapped around a well seasoned filling stays wonderfully moist, with a tender texture and rich savoury flavour in every slice. It sits comfortably at an intermediate level, but with clear steps it is very achievable at home. From start to finish, allow around 1 hour and 30 minutes.

Ingredients

For the Chicken

• 2 large chicken breasts, skin on if possible
• Salt and freshly ground black pepper
• Olive oil, for frying

For the Filling

• 150g pork sausage meat
• 1 small shallot, very finely chopped
• 1 clove garlic, crushed
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• Zest of ½ lemon

For Cooking

• 20g unsalted butter
• 150ml chicken stock

How to Make Gordon Ramsay’s Chicken Ballotine

• Prepare the Oven and Chicken: Preheat the oven to 190°C (170°C fan). Place the chicken breasts between two sheets of cling film and gently bash with a rolling pin until evenly flattened. Season lightly with salt and pepper.
• Make the Filling: In a bowl, mix together the sausage meat, shallot, garlic, parsley, thyme, Dijon mustard and lemon zest. Season well and stir until evenly combined.
• Assemble the Ballotine: Lay each flattened chicken breast skin side down. Spoon the filling along the centre, then roll the chicken tightly around it to form a neat parcel. Wrap firmly in cling film, twisting the ends to secure the shape.
• Cook the Ballotine: Bring a pan of water just below simmering and gently lower in the wrapped chicken. Poach for 15 minutes, then carefully remove and unwrap. Heat a frying pan with a little olive oil and butter, then brown the chicken all over until golden.
• Finish in the Oven: Transfer the chicken to a roasting tin, pour in the chicken stock, and roast for 15 to 20 minutes until cooked through. Rest for 5 minutes before slicing.

Tips for Perfect Chicken Ballotine

How do I keep the chicken from drying out?

Flatten the chicken evenly and avoid overcooking. Resting the meat before slicing keeps it juicy.

Can I prepare this ahead of time?

Yes, you can assemble and wrap the ballotines earlier in the day and keep them chilled until ready to cook.

What filling variations work well?

Spinach, mushrooms, or a little pancetta work beautifully if you want to change the flavour profile.

Serving Suggestions

• Serve with creamy mashed potatoes and seasonal greens
• Pair with roasted root vegetables and a light gravy
• Lovely alongside a simple buttered leek or spinach dish

Storage

Room Temperature

This dish should not be left at room temperature for more than 1 hour.

Refrigerator

Store cooked chicken ballotine in an airtight container for up to 2 days.

Freezing

Uncooked, wrapped ballotines can be frozen for up to 3 months. Defrost fully in the fridge before cooking.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 3g
• Protein: 38g
• Fat: 28g
• Saturated Fat: 9g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Gordon Ramsay’s Chicken Ballotine

Recipe by Alex TurnerCourse: MainCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

90

minutes

Calories

420

kcal

1

hour 

10

minutes

Juicy chicken ballotine filled with herbed sausage meat, gently poached, then finished in the oven for a classic and elegant main course.

Ingredients

• 2 large chicken breasts

• 150g pork sausage meat

• 1 small shallot, finely chopped

• 1 clove garlic, crushed

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme leaves

• 1 tsp Dijon mustard

• Zest of 1/2 lemon

• 20g unsalted butter

• 150ml chicken stock

Directions

• Preheat the oven to 190°C (170°C fan). Flatten the chicken breasts evenly.
• Mix sausage meat, shallot, garlic, herbs, mustard and lemon zest.
• Roll chicken around filling and wrap tightly in cling film.
• Poach gently for 15 minutes, then unwrap.
• Brown in butter and oil until golden.
• Roast with chicken stock for 15–20 minutes until cooked.
• Rest briefly, slice and serve.

Notes

• Rest the chicken before slicing for best results.
• Prepare ahead and chill until ready to cook.
• Uncooked ballotines freeze well for up to 3 months.