taste

SAUTEED CHICKEN WITH MORELLO CHERRIES AND ALMONDS

A RECIPE TO ACCOMPANY A SAINT EMILION WINE, SUGGESTED BY ALAIN DUTOURNIER OF TOP PARIS RESTAURANT "LE CARRÉ DES FEUILLANTS".

Main course

Number of servings

min.

Preparation time

min.

Cooking time

ingredients

1 chicken

500g Morello cherries or if not then “English” or “Montmorency” cherries

5cl Kirsch (fermented cherry juice)

100g blanched almonds

1 shallot

50g Bayonne ham

1 bunch of chervil

100 g butter

Salt and black pepper

1 cup chicken stock

To go with my dish

Choose a Saint-Émilion wine

preparation

Cut the chicken into 8 pieces, add salt and pepper and sauté with 50g of butter in a pan for 25 minutes; add the thinly sliced strips of ham, and chopped shallot. Finally add in the almonds, kirsch, destalked cherries, and a small glass of chicken stock and continue to simmer for about ten minutes.
Combine the cooking juices with 50g of butter and mix.
Serve in a shallow dish and garnish with sprigs of chervil.

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