Chicken and Apricot Ballotines with Mushroom and Tarragon Sauce

This chicken recipe sees thigh fillets wrapped in Parma ham and around dried apricots for a sweet-meets-savoury flavour, before being simmered in a rich sauce flavoured with mushrooms, crème fraiche and tarragon. Serve with rice on the side for a wonderful dinner that is easy to prepare but looks simply stunning.


  • 8 boneless chicken thighs
  • 8 slices of Parma ham
  • 100g of dried apricots
  • olive oil, for frying
  • 5 button onions, halved
  • 3 garlic cloves, crushed
  • 10 button mushrooms, any larger ones halved
  • 1 handful of dried porcini mushrooms
  • 150ml of white wine
  • 300ml of chicken stock
  • 2 tbsp of créme fraiche
  • 1 tbsp of tarragon, chopped
  • 6 Swiss chard leaves, halved lengthways
  • 200g of basmati rice, or wild rice, cooked

Get Instruction HERE


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