Chicken ballotine with merguez

Method

1. Remove the skin from the chicken thighs and flatten them with a meat tenderiser or rolling pin.

2. Place a merguez on each boneless thigh and roll tightly in cling film.

3. Cook for 8 minutes in simmering water, then leave to cool at room temperature for a few minutes.

4. Meanwhile, reduce the veal stock with the wine, orange juice and spices until syrupy.

Plating

1. On each plate, arrange three slices of ballotine on a ribbon of sauce with your chosen sides.