Chicken Breasts with Pine Nuts, Cèpes, and Ham Goudalière

Blanc de Volaille à la Goudalière

Preparation info

  • Serves

    4

    • Difficulty

      Complex

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

This chicken dish, one of the best from the Landes, is garnished with pine nuts, cèpes, and country-cured ham. (Goudalière is a Landais word for a gastronomic society.) Today the Landes region is filled with pine trees, planted over a hundred years ago to hold back the erosion of marshy areas. It is not surprising, therefore, to find pine nuts in many local recipes. The tiny nuts are used in cookies and cakes, sautéed with grilled wild birds, and, as in this recipe, simply sprinkled