Aspic with chicken, artichoke and basil from Jacqueline

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Aspic with chicken, artichoke and basil from Jacqueline

Aspic with chicken, artichoke and basil from Jacqueline






Aspic with chicken, artichoke and basil from Jacqueline
Aspic with chicken, artichoke and basil from Jacqueline
Ingredients
Number of people
-
6
+

4 farm chicken fillets

6 artichoke hearts (frozen)

6 dried tomatoes

100 g diced ham

12 black olives

2 tablespoons of toasted pine nuts

1 large bunch of basil (6 to 7 stems)

6 sheets of gelatin 2g
For the chicken cooking broth:

1 sweet onion

10 cl dry white wine

90 cl of broth

1 teaspoon coriander powder

1 teaspoon of fennel powder

1 teaspoon paprika

1/2 clove garlic, grated

Laurel (8 to 10 leaves), Provence herbs

Pepper

Salt

1 tablespoon olive oil

1 bowl of cake moulds



Preparation 
TOTAL TIME: 45 MIN
Preparation: 15 min
Cooking time: 30 min
Step 1
Best done the day before the tasting!
Step 2
Cook the artichoke hearts in lemon water, cool them, cut them into thin slices and set aside.
Step 3
Cut chicken fillets into slices; it is easier to do with slightly freeze-cured fillets.
Step 4
Cut the tomatoes and olives into pieces.
Step 5
Prepare the chicken broth that will then be used to make the jelly:
Step 6
In a skillet, sauté the onion in oil, add the white wine, then about 90 cl of water with a tablet of broth. Add spices, herbs, dried tomatoes and diced ham.
Step 7
Bring to a boil and add the chicken; cook until the pieces are tender (about 15 to 20 min).
Step 8
Collect the chicken pieces with a skimmer and prepare the jelly by adding the gelatin, (previously softened in cold water and wrung out), to the broth.
Step 9
Keep boiling for 1 to 2 min, while stirring; let the jelly cool.
Step 10
Line the pan with the stretch film, then spread the bay leaves over the walls of the pan.
Step 11
Slice the basil, then put a layer of artichokes and basil, a layer of chicken with basil and grilled pine nuts... And so on, and finish by scattering the black olives.
Step 12
Pack well and fill the pan with the cooled jelly, then chill for at least 6 hours.
Step 13
Unmould, remove the film and serve sliced with a well-vinegarized salad
Author's note
Terrine served and tested at the Clarensac Meeting. It is a very refreshing starter for summer; it can be served with arugula salad or served with foie gras and quail eggs for a "eye-opening" starter:-))

I add my grain of salt

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