Chichen & Sweet potato
This dish consists of a crispy sweet potato chip, a creamy mash, a ballotine of poultry with nuts, a sweet potato gratin, a mushroom fricassee and a roasted oyster mushroom, all accompanied by a white wine sauce.
⏱️ Time: 2 h
🔪 Difficulty: Level 3/5
⚠️ Allergens: , alcohol, lactose
⚙️ Options: lactose free
Ingredients Needed
| Ingredient | Quantity | Unit |
|---|---|---|
| Preparation 1: Mushroom Fricassee | ||
| Mushrooms | 150 | g |
| Butter | 10 | g |
| Parsley | 3 | g |
| Salt/Pepper | 1 | g |
| White Wine | 5 | g |
| Crushed Garlic | 2 | g |
| Preparation 2: Chicken Ballotine | ||
| Chicken Supremes | 2 | pcs |
| Mushroom Fricassee | 50 | g |
| Walnuts | 10 | g |
| Fresh Cream (12% Fat) | 50 | g |
| Espelette Pepper/Salt/Pepper | 2 | g |
| Olive Oil | 10 | g |
| Preparation 3: Chicken and Mushroom Jus | ||
| Chicken Carcass (or Chicken Stock) | 1 | pc |
| White Wine | 30 | g |
| Thyme | 1 | bundle |
| Salt/Pepper | 5 | g |
| Carrot | 50 | g |
| Celery | 30 | g |
| Mushrooms | 30 | g |
| Olive Oil | 5 | g |
| Preparation 4: Sweet Potato Gratin | ||
| Sweet Potato | 1 | pc |
| Milk | 200 | g |
| Cream | 50 | g |
| Butter | 20 | g |
| Salt/Pepper | 2 | g |
| Espelette Pepper | 1 | g |
| Preparation 5: Sweet Potato Purée | ||
| Sweet Potato | 1 | pc |
| Salt/Pepper | 3 | g |
| Honey | 20 | g |
| Butter | 30 | g |
| Ground Cinnamon | 1 | g |
| Cooking Milk from Gratin | - | |
| Preparation 6: Sweet Potato Chips | ||
| Sweet Potato Purée | 200 | g |
| Cornstarch | 23 | g |
| Preparation 7: Finishing Touches | ||
| Oyster Mushrooms | 1 | pc/person |
| Ballotines | x | pcs |
| Poultry/Mushroom Jus | 20 | g |
| Button Mushrooms | 20 | g |
| Walnuts | 10 | g |
| Fresh Parsley | 6 | leaves |
Step 1: Mushroom Fricassee
- Finely chop your mushrooms.
- Heat a little oil and butter in a saucepan, then add your mushrooms and fresh parsley.
- Let cook for a few moments, then deglaze with your white wine.
- Season to taste.
Chef Vico's Tip:
Try not to overcook your mushrooms to preserve their texture. The color change is a good indicator. Personally, I like to use a base of button mushrooms to which I add what nature gives me. 🙂
Congratulations, step 1 is completed ! Let’s continue !
Step 2: Poultry Ballotine
- Take your chicken supremes, counting 1 supreme per person.
- Cut a thin slice of each supreme for each ballotine and set it aside for now.
- Mix the remaining pieces with the cream and seasoning.
- Pass the mixture through a sieve to obtain a thin stuffing.
- Weigh and add your mushroom fricassee and your lightly chopped walnuts.
- Place a sheet of cling film on your table and form a rectangle with your stuffing.
- Place your thin slice of supreme on the stuffing, then roll your ballotine tightly.
- Stick or tie a knot to ensure that the ballotine does not open during cooking.
- Prepare a pan of boiling water, turn off the heat and immerse your ballotines for about 15 minutes (depending on the thickness).
Chef Vico's tip:
Smooth out your cling film on the work surface. For cooking, you can also cook your ballotines in the oven at 120°C (steam if possible) until a core temperature of 65°C.
Step 3: Poultry & Mushroom Jus
- If you have a whole bird, remove the carcass and break it up with a rolling pin.
- Place the carcass in a very hot pan to sear it. It should stick to the bottom.
- Deglaze with your white wine.
- Add the coarsely chopped carrots and celery.
- Moisten to the level and simmer for a good hour.
- Strain using a chinois to collect the juice, then reduce this juice again.
- In another saucepan, sear your mushrooms and deglaze with your chicken juice.
- Reseason, and there you have it :)!
Chef's tip Vico :
If you don't have a whole bird, chicken broth can replace this juice. I still recommend that you re-season it with vegetables and reduce it. Personally, I like to mix some of this juice with the mushrooms to obtain a purée. For this sauce, I recommend that you choose mushrooms with a lot of flavor.
Step 4: Sweet Potato Dauphinois
- Preheat your oven to 180°C.
- Cut very thin slices of your sweet potato using a mandolin.
- Cook the slices in boiling seasoned milk for 3 to 4 minutes.
- Drain the slices and keep your cooking milk.
- Prepare your mold by placing baking paper on the bottom to make it easier to unmold.
- Arrange the sweet potato slices one by one in the mold.
- Pour the cooking milk to the height.
- Add knobs of butter on top.
- Bake for about 30 minutes, depending on the size of your preparation.
Tip:
Personally, I prefer to bake the gratin in a cake mold for better hold and easier unmolding.
Step 5: Sweet Potato Mash
- Wrap your sweet potatoes in aluminum foil after seasoning them with oil, salt, and herbs.
- Bake the potatoes with your gratin for at least 45 minutes.
- Recover the flesh of the potatoes and mix it with the rest of the ingredients.
- Pass the mixture through a sieve to obtain a very smooth texture, then set aside.
Chef Vico's tip:
Personally, I use the rest of the cooking milk from my gratin to texture my purée and obtain a very smooth result.
Step 6: Sweet potato chips
- Take some of your puree and heat it.
- Add your sifted cornstarch and cook the mixture until thickened.
- Spread the mixture on a silicone mat and let it dry in the oven at around 120°C.
- When your tuile starts to bubble slightly, take it out of the oven and cut the shapes you want.
- Bake again until your chips are completely dried out.
Tip:
The oven should not be too hot to preserve a nice color on your chips. Personally, I lower the temperature to 90°C after cutting my shapes.
Step 7: Plating and Finishing
- Prepare all the elements on a baking sheet.
- When you are ready to serve, roast your oyster mushroom in butter.
- Add the parsley and baste the oyster mushroom until it is nicely browned.
- In another pan, add a little chicken juice, cut and reheat your ballotines, basting them well with sauce.
- All you have to do is serve your dish!
Chef Vico's tip:
Oyster mushrooms can have a slightly elastic texture, so it is important to cook it well for best results.
Congratulations, you have completed the whole recipe! All you have to do now is plate and treat your guests! 😊
Plating Suggestion
- Prepare your warm plates, arrange your chips and gratin. Add a spoonful of your mushroom/poultry puree.
- Place your roasted pleurote mushroom and pipe dots of sweet potato puree. Then lay your sliced ballotine on top of the gratin for easier tasting. Personally, I decided not to slice it that day. 🙂
- Add your mushroom fricassee, pieces of walnuts, and freshly chopped parsley. Use a mandoline to cut very thin slices of mushrooms and arrange them on the plate.
- Heat your sauce and pour it in the center of the plate when serving your guests. Enjoy! 🙂
I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂
Chef Vico
English 
French