Stuffed Chicken Leg and Thigh, Ballotine
Prep time
Cook time
Total time
This isn't a quick dish to make but it's oh so worth it.
Recipe type: Main
Cuisine: Australian
Serves: 2
Chicken Roll
  • 1 large chicken leg and thigh connected. (Chicken Maryland in Australia, Ballotine)
  • ¾ cup stuffing (I used sausage)
  • Chicken stock for poaching
Mushroom sauce
  • 25 grams butter
  • 4 large button mushrooms, sliced
  • a few dried mushrooms (porcini would be good)
  • a few oyster or other mushrooms, chopped (if button is all you have, it will be enough)
  • 1 cup chicken stock
  • ¾ cup cream
  • salt and pepper to taste
  1. Debone chicken leg and thigh. (See Video)
  2. Place stuffing in the leg hole and in the thigh and roll to close.
  3. Wrap in cling film and twist ends and fasten with a twist tie.
  4. Heat to a low simmer enough chicken stock to cover the number of chicken rolls you want to make. There needs to be enough stock to cover the roll.
  5. Place chicken roll (still inside the cling film) into the chicken stock and poach gently for 20 minutes.
  6. Preheat oven to 200C/400F
  7. Remove from the stock and remove the cling film and dry the skin with paper towel.
  8. Place chicken roll in a greased baking tray and place in the oven for 10-12 minutes or until golden brown.
  9. Rest for 10 minutes and gently cut into generous slices.
  10. Serve with mushroom sauce.
Mushroom Sauce
  1. Place butter in a small saucepan and place on the heat. Once butter begins to melt, add the mushrooms and cook on medium heat until the mushrooms begin to release their liquid.
  2. Add the stock and the cream and cook until the mixture begins to thicken.
  3. Remove from heat and whiz with a stick blender until smooth.
  4. Test for seasoning and add salt and pepper to taste.
  5. Serve the chicken slices with the mushroom sauce.
  6. Drizzle with a bit of good olive oil just before serving.
Recipe by Orgasmic Chef at