Roast Chicken, Sage-Stuffed Ballotine, Sweetcorn Purée and Madeira Sauce
By M&S Food
Published on 08 September 2025
Elliot Grover has paired tender pan-roast chicken breast, sage-stuffed thigh ballotine, buttery sweetcorn purée, crisp Hasselback potatoes, and a rich Madeira-style sauce. A proper roast with standout flavour.Time and servings
1 hr 30 minsTotal time
2Servings
1 hrPrep time
30 minsCooking time
Ingredients
- 45g butter, plus 1tbsp
- 15g sage leaves
- 50g M&S white breadcrumbs
- 2 x M&S Select Farms British Free Range Chicken Thighs
- 700g M&S garlic and herb hasselback potatoes
- 1 corn on the cob
- 1 tbsp parsley, chopped
- 195g tinned sweetcorn, drained
- 90ml double cream
- 250ml chicken stock, plus extra if needed
- 3 cubes of M&S red wine sauce
- 50ml M&S Madeira wine
- 300g M&S Oakham Gold skin on chicken breast
- 1 tbsp olive oil
- 2 tbsp M&S garlic and herb butter
Method
Step 1
First, prepare the chicken thigh ballotine. Melt 45g of butter in a pan, add the sage and cook for 1-2 mins. Remove from the heat and stir in the breadcrumbs to make the stuffing.Step 2
Debone the chicken thighs, keeping the skin intact. Lay them skin-side down, season with salt and pepper, then place a line of the sage stuffing along the centre of each thigh. Roll the meat tightly around the stuffing to form a cylinder. Wrap each one securely in baking parchment and steam for 12-14 mins until the meat has turned white.Step 3
Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Cook the M&S garlic and herb hasselback potatoes according to the pack instructions.Step 4
For the sweetcorn purée, heat a large pan over a medium-high heat. Add the corn on the cob to the dry pan, turning occasionally, until lightly blackened all over. Carefully slice the charred kernels from the cob and toss with the parsley. Set aside.Step 5
In the same pan, melt 1 tbsp of butter, add the tinned sweetcorn, 50ml double cream and 50ml chicken stock. Season, simmer gently until heated through, then blend until smooth, adding a little extra chicken stock if the purée is too thick. Keep warm.Step 6
For the sauce, put the red wine sauce cubes and the Madeira wine into a small pan and bring to a boil. Reduce the heat, add 200ml chicken stock and simmer until the sauce has reduced and thickened. Stir in 40ml double cream until smooth. Keep warm.Step 7
For the chicken breast, drizzle the breasts with olive oil and season generously. Heat an ovenproof pan over a medium-high heat and place the breasts skin-side down. Cook for 5-6 mins until the skin is crisp and golden.Step 8
Turn the breasts over and add the M&S garlic and herb butter to the pan. Once melted, baste the chicken with the butter. Remove the ballotines from their wrapping and add them to the pan, browning them on all sides. Transfer the pan to the oven for 14-16 mins until everything is cooked through.Step 9
To serve, slice the chicken breast and ballotine and arrange on plates with the crispy Hasselback potatoes. Spoon over the sweetcorn purée and scatter with the charred corn kernels. Finish with a drizzle of the Madeira sauce.