This recipe serves 4.
- 200 g chestnuts
- 1/2 l of chicken broth
- 5 cl of full cream
- 50 g thin slices of IGP Bayonne jamon
Cut the ham slices into strips of about 5 cm by 1.5 cm. Arrange them on a dish and dry them in a low oven (120 ° C) for 20 minutes.
Remove the first skin from the chestnuts. Then the second skin after having scalded them for 10 minutes.
Mix the chestnuts with the chicken broth.
Whip the cream with a mixer. Put back on the heat.
From the first broths, add the whipped cream. Fill the verrines and add the ham crisps.
To taste with our Sauvignon Gris for a perfect food / wine pairing.
Les Frères Couillaud
La Grande Ragotière
44330 La Regrippière - France
Tél : +332 40 33 60 56
Fax : +332 40 33 61 89
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