French techniques and Spanish-influenced olives and capers combine with tomatoes and chiles, the traditional flavors of my Mexican heritage, to make a ballotine Veracruz-style.
Ingredients
- 1 chicken, boned; follow Jacques Pépin’s technique, or ask your butcher
Method
- In the bowl of a food processor, combine the olives, capers, peppers, and parsley, and pulse 10-15 times until a coarse but even consistency is achieved. Lay the chicken out on cutting board, spread filling across the chicken and into the thighs and leg ends. Fold in the sides first, and then the top and bottom flaps to seal completely. Turn ballotine over and tie with kitchen twine using a butcher’s knot. Season exterior with salt.
- In a heavy-bottomed pan set over medium-high heat, sear the chicken on all sides, approximately 15 minutes. Finish in an oven set between 350-375°F for another 15-20 minutes, until juices run clear. Remove and allow to rest up to 10 more minutes.
For the Filling
Ingredients
- 1 cup green olives
- ¼ cup capers
- ½ cup banana peppers
- Handful of fresh parsley
Method
- Heat a wide heavy-bottomed pot over medium-high heat. Add the tomatoes, onion, garlic, chiles, and cilantro stems, and cook, stirring until they are translucent, 10-15 minutes. Be careful not to allow the ingredients to brown too much.
- Add just enough water to cover ingredients and the reserved cilantro leaves and salt to taste; cover and cook on low simmer for about 40 minutes. Keep an eye on the water level; if it dries too much, add more water. Remove lid and continue to simmer for another 10 minutes. Taste and adjust the seasoning; remove from heat and allow to cool before transferring to high-powered blender; purée until completely smooth, about 3 minutes. Pour the sauce into a small pot. This sauce can be made ahead and stored in the refrigerator for up to 5 days.
For the Tomato-Chile Sauce
Ingredients
- 3-4 large heirloom tomatoes
- 1 large, white onion, peeled and sliced
- 4-5 large garlic cloves, peeled and sliced
- 1 serrano chile, stem removed but seeds left intact, sliced
- 6-9 whole cloves
- 1 bunch cilantro, chop the stems and set the leaves aside.
- 3-4 dried guajillo chiles, or smoky Pasilla Mixe chiles, stems and seeds removed
Method
- Using kitchen shears or a sharp knife, carefully remove twine. Slice the ballotine into 1-inch slices and arrange on a platter. Spoon the tomato-chile sauce around the chicken.
- Chef’s tip: Lightly dress arugula with olive oil, lime, and salt and serve on top or alongside chicken.
- Cheers!
I was 12 years old when I was first introduced to Jacques Pépin. He was a guest on the PBS Yan Can Cook show. Jacques boned out and stuffed a chicken in record speed for a ballotine. I was so impressed. The memory of it remained with me throughout my adult life and career. Now I’m making my own version, incorporating the flavors of Veracruz, for him.