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".
500g Morello cherries or if not then “English” or “Montmorency” cherries
5cl Kirsch (fermented cherry juice)
100g blanched almonds
50g Bayonne ham
1 bunch of chervil
100 g butter
Salt and black pepper
1 cup chicken stock
- 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.