Stuffed ballotine of Chicken with potato + Courgette gratin, celeriac purée + green beans with smoked bacon

Rich Dales' key ingredient recipe from Heat 1 of MasterChef 2014


  • 1 chicken thigh + breast
  • chicken stock
  • ricotta
  • basil + parsley
  • green beans
  • smoked bacon
  • celriac
  • potato + courgette
  • butter
  • 100ml double cream
  • 100ml garlic
  • 100ml white wine


  1. Pan fry chicken thigh meat and blend with herbs, ricotta and season
  2. Flatten breast, season + add filling. Roll in cling film to make a ballotine
  3. Cook in stock for 40 minutes
  4. Slice potato + courgette (mandoline)
  5. Boil cream with 3 crushed garlic cloves, infuse off the meat
  6. Layer cream, potato, cream, courgette with seasoning
  7. Bake in fan oven (190°) for 40 minutes
  8. Blanche beans in boiling salted water for 1 minute. Drain
  9. Fry chopped bacon with beans
  10. Boil celeriac, cream + stock until soft. Blend until smooth
  11. Add wine to thigh, pan + reduce by half
  12. Add 100ml of stock + reduce by half. Add butter + chopped parsley
  13. Slice ballotine + place on a plate. Add a swipe of celeriac purée
  14. Add beans/bacon. Add gratin
  15. Spoon sauce over chicken

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