Our winemaker, Madelaine Gay, suggests with the dish below-mentioned the Pinot Noir Beuble of the range Maître de Chais. > To order the wine or for more information about this rage, click here.

Ballotine of chicken with cornucopia mushrooms and potato “tatin” with red shallotsy

Ingredients for 4 people 4 skinless chicken breasts 300 g fresh or rehydrated cornucopia mushrooms 500 g pork caul fat 2 kg waxy potatoes, such as Charlotte or BF 15 500 g grey shallots 1 litre red wine 100g blueberry or redcurrant jelly 100 ml shallot vinegar 1 kg parsley 300 g butter Salt and pepper Fresh thyme and rosemary for garnish

Method

Shallot compote

Peel and finely chop the shallots, then cook them in the red wine. Reduce the liquid until it is almost dry, add the fruit jelly and finish off with the vinegar.

Meanwhile, to prepare the ballotines, sauté the cornucopia mushrooms, and season with salt and pepper. Make a horizontal slit in each chicken breast, taking care to keep it in one piece. Open out and flatten. Stuff with the cornucopia mushrooms, then roll up in the caul. To make the tatin, peel the potatoes and cut them into thin slices, then arrange the first layer in a rosette in a greased gratin dish. Spread over the shallot compote, then place a second layer of potatoes on top. Dot with some butter. Cook the tatin in an oven preheated to 200°C for about 30 minutes. Allow to cool before turning out of the dish. Brown the chicken ballotines in a pan and then finish cooking them in a 200°C oven for about 10 minutes until cooked through.

Parsley coulis

Blanch the parsley in boiling salted water, drain and refresh in cold water. Then blend with a little water and pass through a fine sieve. Just before serving, emulsify the sauce with a little butter.

To serve

Spread some parsley coulis on each plate. Slice the ballotines diagonally and arrange them on the coulis. Cut the tatin into triangular pieces and place them upright on the plate. Garnish with sprigs of thyme and rosemary.

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