There are so many different kinds of fruits in the plum family. Some have different names here in Germany and are not specified as plums. But when you find them in supermarkets in France, they are named plums.
The green ones are named Renekloden or Reineclauden here in Germany. My grandparents had a tree in the garden and I loved eating these fruits, when they were a little on the unripe state. The name is familiar to me since childhood. Nobody told me until recently, that these fruits are just plums in other countries.
I bought some high grade corn fed chicken breast yesterday and wanted to make it with some creamy and fruity sauce. Often you can find these recipes with green or blue grapes. I had a dish like this a couple of years ago in the fall at a restaurant in the vinyard´s of the Moselle river. I liked the combination.
But today is plum time.
recipe for 2:
2 chicken breasts
225 g plums
1 onion
1 clove of garlic
3 twigs of thyme
a bit of parsley
1 tbsp flour
2 tbsp butter
125 ml white wine
350 ml chicken stock
1 tbsp Dijon mustard
1 tsp potato starch in water
50 ml creme fraiche
salt and pepper
Season the chicken breasts with salt and pepper and put them in flour. Shake off the excess flour.
Melt butter in a pan and bake the meat for 5 min on one side, then turn and bake an other 2 min. Take it out of the pan.
Give onion cubes and garlic a head start, then add mustard, thyme, wine and stock and the plums in chunks. Bring to a boil, add the chicken breast and set on low heat and cook covered for 15 min, then open for 10. If the sauce is still runny, use some starch to bind it.
Finish with cream and parsley and check if the chicken breasts are done.
Serve with pasta, rice or bread.
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