Chicken Ballotine w Blue Cheese Roasted Vegetables & Swiss Chard

Ballotine is a de-boned whole bird, stuffed and roasted. This particular ballotine is of chicken, and stuffed with a honey mushroom duxelles. 

For the ballotine recipe: buy my book

For the Blue Cheese Roasted Vegetables:

1/2 lb mixed carrots

1/2 lb. mixed new potatoes

1 small sweet onion

2 cloves garlic

olive oil

salt and pepper

4 oz. blue cheese

Cube the vegetables into 1 inch pieces. Toss together with the chopped onion, and slice the garlic thinly before adding it to the mix. Toss all in olive oil, and sprinkle generously with salt and pepper. Roast at 440F until the vegetables and tender and caramelized (stir every once and while while roasting), approximately 1 hour. Remove from oven, and add the blue cheese, stirring to melt the cheese and coat the veggies completely.

For the Swiss Chard:

1 bunch swiss chard

2 cloves garlic, sliced thin

1/2 C. vegetable broth

2 T. cultured butter

Wash the chard leaves, stack them, roll them up lengthwise and chiffonade. Chop the stems. In a large cast iron, melt the butter on medium high heat, and add the chard stems and sliced garlic. Saute until the garlic is tender and the stems are slightly browned. Add the chard leaves, stirring to coat them in the butter and combine them with the garlic and stems. Allow to cook rather dry for a few moments, then dump in the broth. Place a loose lid on the pan for about five minutes, then open simmer until the leaves are just tender. Serve.