CHICKEN GALANTINE
Instructor: Richard Feroze
416.710.8126
[email protected]

INGREDIENTS LIST

CHICKEN GALANTINE
Side Item : SWEET POTATO PUREE
Side Item : BRAISED GREENS
  • 1 Small Flattened (de-boned) Chicken
  • Stuffing:  Panade Mix of Bread, Milk, Salt, Pepper, Onions, Fresh Herbs
  • Canola Oil
  • Salt & Pepper, to Taste
  • 1 Sweet Potato, peeled/cut into 1'' cubes
  • 1 Cup Water
  • 1 Tbsp. Butter
  • Salt & Pepper, to Taste
  • 1 Bunch Kale, De-Stemmed and Torn
  • 1 Tbsp. Water
  • Salt, To Taste
Step 1
Lay out the flattened chicken on clean surface, season with salt and pepper, fill with stuffing, fold in half, legs over top of breast, then breast on top of each other.  Tie with Butchers Twine.
Step 2
Preheat oven to 350 degrees. Drizzle canola oil into a medium-high heated pan, season stuffed chicken with salt and pepper.
Step 3
Sear stuffed chicken on all sides to golden brown colour. Once seared, place in oven for 40-45 minutes in internal temperature reads 150 degrees.
Step 4
Remove chicken from oven, cover with aluminum foil or lid for 15-20 minutes.  This will allow juices to run back into all parts of the chicken.
Step 5
For service, using a sharp knife, slice into 1.5''-2'' thick slices and serve.
CHICKEN GALANTINE
Served in its own juices, pairs well with
Sweet Potato Puree, and Braised Greens.
RE-HEAT INSTRUCTIONS
Any items stored in the freezer should be removed and placed in a fridge to thaw for 24 hours. Always keep refrigerated. 
Chicken: Place chicken in an oven-proof container, cover and re-heat @ 325 for 15-20 minutes, until middle is warm.  Thinly slice into 1.5''-2'' slices.
Braised Greens: Add 2 tablespoons of water to a stove-top pot, on high heat, covered with lid. Once water comes to a boil, turn down to low heat, add greens and cover for 5 minutes and season with salt.
Sweet Potatoes:  Add 2 tablespoons of water to a stove-top pot, on high heat, covered with lid. Once water comes to a boil, turn down to low heat, add mash and cover for 5 minutes, stirring slowly, occasionally.