Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, hold the terrine briefly in hot water. Turn the jellied out onto a plate and cut into slices. Garnish with herbs.
6. 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.