Chicken Ballotine with Serrano Chile Balsamic Honey Vinegar Reduction

There is nothing like a homemade meal for dinner! I haven’t been having much time to prepare homemade anything because I have been so busy with school, work and appointments and errands! But, one of my New Year’s resolutions – actually my only one – was to change this. So, lately I have been taking advantage of all the delicious meals I prepare at school, by practicing making them at home.

Recently, I was in “butcher station” at school. This consisted of butchering an endless amount of chicken, beef and lamb. In the midst of my butchering, I got a chance to prepare a chicken ballotine. I made it with a whole deboned chicken at school, but decided to make some at home with just the chicken legs – which is actually what a real ballontine is!

This may seem like an intimidating task, but trust me it is super easy and the results are so rewarding and beautiful! The deboning  process is a little time-consuming, but it can be done the day ahead, marinated, and left in the fridge over night. You can watch this YouTube video with Jacques Pepin for a first hand look on how it is done.  You  also can get as creative as you'd like with the stuffing/filling. I stuffed mine with sausage, peppers, onions, carrots, and a little bit of breadcrumbs to hold it all together. And, for my sauce,I reduced some of Honey Ridge Farm’s Serrano Chile Balsamic Honey Vinegar. This was probably the simplest, yet delicious, sauce I’ve ever made. It turned out amazing - a little tangy, sweet and spicy! And, the best part about it is that it only contains two ingredients: honey vinegar and butter.

You can now get yourself some of the many flavors or Honey Ridge Farm’s honey at your local Whole Foods! And, you can always visit their website and browse some of their artisan products.

Serrano Chile Balsamic Honey Vinegar Reduction

1 cup Serrano Chile Balsamic Honey Vinegar
1 tbsp butter

Place honey vinegar in a small sauce pan. Over medium high heat, reduce vinegar by half. Add butter and stir until melted into sauce. Remove from heat.

Sauce should be thick, with a syrup-like consistency.