Tomato – Chicken – Aspic
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 4 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 450 g chicken breast fillet (s)
- Clarified butter
- 2 carrot (s)
- 1 onion (s)
- 1 garlic
- 2 tablespoon oil (olive oil)
- 2 cans tomato (s), peeled
- 8 sheets gelatin
- 2 tablespoon herbs, mixed & chopped
- salt and pepper
For the sauce:
- 2 bunch herbs, mixed
- 400 g sour cream or sour cream
Print Recipe
Pin Recipe Instructions
- Fry the chicken in clarified butter and leave to cool. To dice. Peel, wash and dice the carrots. Blanch in boiling salted water for a few minutes, then drain well.
- Peel and finely chop the onion and clove of garlic and sauté in the olive oil. Strain tomatoes through a sieve, add with the juice and reduce over low heat. Season with salt and pepper.
- Soak the gelatine in cold water. Squeeze out and dissolve in the tomato sauce. Mix the chicken, diced carrots and herbs into the sauce. Pour into a cold-rinsed terrine dish and let it set in the refrigerator for approx. 4 hours.
- For the sauce, wash the herbs, chop them finely and mix with the sour cream. Season with salt and pepper and pour into a sauce boat.
- To serve, hold the terrine briefly in hot water. Turn the jellied out onto a plate and cut into slices. Garnish with herbs.
- Tip: You can prepare the brawn the day before and put it in the refrigerator. Before serving, all you need to do is stir the sauce together quickly.
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