Easy Stuffed Chicken Galantine
Save to BigOven 
Ingredients
- 2 lbs Chicken Breast
- 8 oz finely diced smoked ham
- 1 oz chopped red bell pepper
- 1 oz chopped yellow bell pepper
- 8 oz ground pork
- 8 oz ground chicken
- 2 large eggs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp ground mustard seeds
- 1 oz butter
- 3 rosemary springs
Instructions
- Preheat the oven to 325°F.
- Combine all ingredients except for the chicken breast, butter, rosemary in a large bowl. Set aside.
- Combine butter and chopped rosemary.
- Brush the aluminum foil with herbed butter.
- Lay the chicken breast in in the aluminum foil, skin side down.
- Spread the chicken-pork mixture on top.
- Leaving an inch border.
- Roll the chicken into a long log.
- Use the aluminum foil to secure the seams.
- Bake the chicken for 30 minutes.
- Gently remove the aluminum foil from the chicken galantine.
- And return the chicken to the oven to roast for another 15 minutes.
- Serve.
Wine Pairing
Chicken galantine is a French dish of de-boned stuffed meat. Galantine can be made poultry or fish and is poached or roasted in the oven to develop a rich umami flavor.
Typically, galantines were poached, served cold, and coated with aspic. Aspic is a savory jelly made with meat stock, and that contain pieces of meat, seafood, or eggs. The filling usually has carrots, green beans, ham, and pistachios. When this dish is sliced, you have a beautiful presentation with specks of colorful veggies dotting the center of each slice.
The original dish is quite complicated and a bit old-fashioned. People don’t eat aspic so much anymore. This is an easier, but still full-flavored version. You won’t have any trouble making this dish at home.
Here are a few ideas to spice up this recipe even more. You can add finely chopped mushrooms and curry powder to add an Indian vibe to the stuffing. Carrots and potatoes would be a wonderful addition to the forcemeat. You just need to grate them instead of dicing them.
Deboning a whole chicken might be tricky foe some. If you don’t want to debone a whole chicken, then you can cook the chicken until tender, then the bones are easier to remove. Then do a layer of pulled chicken under a layer of stuffing.
This French-inspired chicken galantine dish is perfect with rich white wines as an accompaniment. You suggest you choose between the following:
- Chardonnay
- Marsanne
- Rousanne
- Viognier
Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.