

Crush the hazelnuts in a blender to the consistency of breadcrumbs. Peel and grate the potatoes. Cut the Fourme d'Ambert cheese into cubes. Chop the chives and flat leaf parsley. Cut the chicken breast into strips and coat them in the hazelnut crumbs.
Preheat the oven to 180°C and cook the chicken strips.
In a frying pan heat a covering of olive oil and fry the grated potatoes in small stacks.
Heat the cream and melt the cheese cubes in it. Adjust the seasoning.
After twenty minutes, take the chicken strips out of the oven and serve with the crispy potato stacks, sauce and tomatoes seasoned with olive oil, salt, pepper, herbs and a splash of red wine vinegar.
Serve with a smooth red such as a Côtes Roannaises, a Rasteau or a Brouilly or, for something a little different, a Coteaux du Layon, a Sauternes or a Rivesaltes Ambré. Equally fine accompaniments (to bring out the hazelnuts) would be a Jura Vin Jaune or a Château-Chalon.
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EDITOR Graphic design : Françoise DOLL |
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