Perfect Pairings: Marrone, Passione Langhe, 2008, La Morra, Italy, 3447664

Chicken Salad with Dried Cherries and Pecans

chicken

1 1/4 pounds skinless, boneless chicken breasts
1 rib celery, cut in half
1/2 onion, peeled
1 slice lemon
1 bay leaf
1 teaspoon kosher salt

salad

1 cup pecan halves, toasted
Poached chicken (from recipe) cut into bite-size pieces
1/2 cup diced Vidalia onion
1 rib celery, diced small
1/2 cup dried cherries
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper, to taste

poached chicken

Place the chicken in a 4 to 6-quart pot. Add enough cold water to cover the chicken by 1 inch. Add the celery, onion, lemon slice, bay leaf, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the chicken is cooked through. Using tongs or a slotted spoon, remove chicken from the pot. Cool completely and chop before making the salad.

salad preparation

1. Preheat the oven to 350 degrees.

2. Line a baking sheet with foil or parchment paper. Place the pecans in a single layer on the baking sheet. Bake for 5 to 7 minutes, removing once to stir, until fragrant and toasted. Watch carefully to avoid burning.

3. In a medium mixing bowl place the chicken, onion, celery, cherries, and pecans. Add mayonnaise and gently stir so that all contents are lightly covered in mayonnaise. Season with salt and pepper. Refrigerate for at least 1 hour before serving.

Serve alone or on a croissant.







					Chicken Salad with Dried Cherries and Pecans chicken 1 1/4 pounds skinless, boneless chicken breasts 1 rib celery, cut in half 1/2 onion, peeled 1 slice lemon 1 bay leaf 1 teaspoon kosher salt salad 1 cup pecan halves, toasted Poached chicken (from recipe) cut into bite-size pieces 1/2 cup diced Vidalia onion 1 rib celery, diced small 1/2 cup dried cherries 3/4 cup mayonnaise Kosher salt and freshly ground black pepper, to taste poached chicken Place the chicken in a 4 to 6-quart pot. Add enough cold water to cover the chicken by 1 inch. Add the celery, onion, lemon slice, bay leaf, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the chicken is cooked through. Using tongs or a slotted spoon, remove chicken from the pot. Cool completely and chop before making the salad. salad preparation 1. Preheat the oven to 350 degrees. 2. Line a baking sheet with foil or parchment paper. Place the pecans in a single layer on the baking sheet. Bake for 5 to 7 minutes, removing once to stir, until fragrant and toasted. Watch carefully to avoid burning. 3. In a medium mixing bowl place the chicken, onion, celery, cherries, and pecans. Add mayonnaise and gently stir so that all contents are lightly covered in mayonnaise. Season with salt and pepper. Refrigerate for at least 1 hour before serving. Serve alone or on a croissant.



	Marrone • Passione Langhe • 2008 • La Morra, Italy • 3447664 Grape: Nebbiolo, Barbera appearance - bright, clear color : deep purple aroma - moderate flavors (smell + taste) sweetness - dry acidity - defined oak - smoke fruit - black cherries, sour cherries earth - black pepper, licorice body - medium-full alcohol - 13% tannins - firm additional notes - decant and allow to breathe for at least an hour.				• For four generations Agricola Marrone has continued grandfather Pietro’s guarantee of quality. Agricola Marrone is founded on the philosophy of making excellent wines that demonstrate the intense flavours of the Langhe area. Wines that are different from most typical commercial styles. Marrone produces around 200.000 bottles per year, with new vines adding to that production annually. Today the company vineyards are located in different positions, allowing us to grow different grape varieties including Arneis, Chardonnay, Dolcetto, Barbera, Nebbiolo, Barolo and Moscato in the best terroir.