Food and wine pairing

Chicken breast, confit apricot and glazed carrots

served with PN TX17

A summery food and wine pairing with PN TX17


Ingredients for 6 people:

  • 6 chicken breasts
  • 500 g apricot
  • 6 small carrots
  • 3 peaches
  • White miso
  • Saffron from Porto Vecchio

Steps :

  1. Infuse the saffron
  2. Prepare, wash, peel & cut the carrots
  3. Press the peaches to extract the juice, then pass trough a sieve and set aside
  4. Dice the apricots. Stew them with a dash of olive oil in a saucepan; add a little water if necessary. Finish with a spoonful of miso. Blend and strain, then set aside
  5. Simmer the carrots in a pot of water, and when they are 3/4 cooked, add the peach juice and the saffron
  6. Sear your chicken breast and reserve it
  7. When you are ready to serve, put a spoonful of miso paste on your plate and add your glazed carrots. Place the chicken breasts on top, adding salt and pepper to taste, and finish by drizzling with the cooking juices from the chicken.


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