Flavours of France

STUFFED CHICKEN BREASTS WITH CAB­BAGE AND CHEST­NUTS Serves 4 | Prepa­ra­tion time: 20 min­utes, plus mak­ing the stock | Cook­ing time: 35 min­utes

Living France - - Contents -

A mouth-wa­ter­ing chicken dish, and the ben­e­fits of Beau­jo­lais


120g/4¼ oz un­salted but­ter

4 tbsp olive oil

165g/5¾ oz but­ton mush­rooms, thinly sliced

4 chicken breasts, skin on

1 large Savoy cab­bage, shred­ded

12 cooked whole chest­nuts

4 tbsp chicken stock

4 tbsp whip­ping cream

1 tbsp chopped tar­ragon leaves

sea salt and freshly ground black pep­per

On the menu next month: Beet­root salad with goat’s cheese

Recipe and pho­to­graph from Revo­lu­tion­ary French Cook­ing by Daniel Galmiche. Dun­can Baird Pub­lish­ers, 2014. Hard­back, RRP £20. Com­mis­sioned pho­tog­ra­phy by Yuki Sugiura.

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