Côté Mas - Luxe Rural

CHICKEN SUPREME IN AN ALMOND AND TRUFFLE CRUST,
ROASTED BUTTERNUT SQUASH AND CREAMY CHESTNUT

WINE PAIRING SUGGESTION : PAUL MAS RESERVE Pinot Noir, IGP Pays d’Oc

 

Ingredients 


Serves 6 people

FOR THE CRUST

  • 100g of butter
  • 60g breadcrumbs
  • 40g of almond powder
  • 10cl of truffle oil

 

  • 6 chicken breasts
  • 2 butternut squash
  • 200g of chestnuts
  • 150g of heavy cream (or double cream)

Directions

  1. For the crust: mix the ingredients together, spread a very thin layer of the mixture between two sheets of baking paper (use a flat dish to support). Chill in the fridge.
  2. Boil the chestnuts and cream in a saucepan. Stir and season to taste.
  3. Cut the butternut squash in half. Season with olive oil, salt, and pepper. Bake with the skin on for 30 minutes at 180°C.
  4. In a Dutch oven pot, grill the chicken breasts. When well-browned, cover with the mixture to form the crust.
  5. Cook in the oven for 10 minutes at 180°C.
  6. Arrange your plates with the chicken supreme, a piece of roasted butternut squash and the chestnut cream.

 

Download the recipe