Light, fresh and fruity, here is the recipe for the poultry salad with dried fruits and cherry tomatoes.
Ingredients for 4 persons :
- 1 farm guinea fowl of 1.4 kg
- 30 g semi-salted butter
- ½ onion
- ½ carrot
- 15 cl of Noilly Prat® (or white Martini®)
- 8 Cherry tomatoes
- 8 strands of chive (or flat parsley)
- 60 g of mixed salad
- ½ tsp. hazelnuts
- ½ tsp. almonds
- 50 g of chaource
- 5 tbsp. tablespoons of olive oil
- 2 tbsp. tablespoon of wine vinegar
- 3 tbsp. tablespoon of water
- 4 tbsp. tablespoons of liquid cream (30% fat)
- Salt, freshly ground pepper
Chicken salad with dried fruits and cherry tomatoes, cheese vinaigrette with chaource
> Have the poultry cut up by the butcher or the poultry house (reserve the thighs for another preparation).
> Season the guinea fowl supremes (white), brown them in 30 g of butter, skin side down, over medium heat. Remove them and let stand for 5 minutes.
> Wash and peel the half carrot and half onion, cut them into small cubes. Brown them in the same cooking pan as the supremes for 2 to 3 minutes without coloring. Pour in the Noilly Prat® and loosen the cooking juices by scraping the bottom of the container with a spatula.
Return the supremes, add 10 cl of water and cook, covered, over low heat for 10 to 15 minutes.
> Pass the cooking juices through a fine sieve and reduce by half.
Prepare the cheese vinaigrette:
> Put the chaource in the blender, add the oil, vinegar, salt and pepper, then blend.
> Relax with water then the cream and emulsify the whole. Check the seasoning.
> Wash the cherry tomatoes and the chives.
> Roughly chop the hazelnuts and almonds.
> Cut the guinea fowl into thin slices.
> Place the salad, previously seasoned with the vinaigrette, in the center of the plate. Add the dried fruits and the guinea fowl slices. Cover the plates with the reduced juice and finish with a bead of vinaigrette.
Decorate with the cherry tomatoes and a few sprigs of chives.
Recipe: A. Beauvais, Photo: F. Hamel