Prepare the poussin by removing winglets and wishbones. Also remove the supremes and legs keeping the skin on. Scrape the wing bone of any flesh.
Place the winglets and carcasses in a pan with the peppercorns and cover with water. Bring to the boil and use to make a chicken stock.
Finely chop the shallots and garlic. In a robo coupe blitz together the pork mince, half the Philadelphia, half the shallot, half the garlic and all the chives. Season well and add enough beaten egg to bind the mixture together.
Remove the bones from the chicken legs and pipe the pork mousse into the resulting cavity. Roll the ballotine tightly in cling film and poach for 15minutes in boiling water.
Sweat down the remaining shallot and garlic in a pan with the butter. Add the wine and reduce slightly. Stir in the soaked pearl barley. Gradually add approx. 800ml of the hot chicken stock, stirring well between each addition, cooking for about 15 minutes until the barley has softened.
Meanwhile skin the tomatoes and discard the seeds. Chop the flesh.
Heat half the oil in an oven proof pan. Season the poussin breasts and sear in the hot oil on both sides. Then cook at 180 degrees C for 5 minutes or until cooked. Heat the remaining oil in another pan and sear the cooked ballotines to crisp the skins.
Just before serving, wilt the spinach in the butter. Stir the remaining Philadelphia, chopped tomato and tarragon into the risotto and season to taste.
Slice the ballotines. Arrange the risotto in warm serving dishes topped by the wilted spinach, chicken breasts and ballotine slices. Serve immediately.
Nutritional Information
Typical values per serving:
Energy 2841.59kJ/E676.16 kcal
Protein 38.35g
Carbohydrate 49.55g, of which sugars 4.67g
Fat 36.81g, of which saturates 12.46g
Fibre (Englyst) 1.92g
Sodium 1410.03mg
Calcium 107.47mg
Iron 4.06mg