My friend Daphné loves her food and is a pragmatic and great cook. When I visited her the other day in Provence, the temperature was of 40° centigrade and she managed to serve us the perfect dinner. Chicken in aspic. I went home the next day and tried to make it for myself. It was a great success so here is the recipe.
For five people, take four chicken breasts, boil them in a “bouillon” for ten minutes. They will remain very soft and tender. (You can also cook a whole chicken and use the breasts). Then make your jelly with powder, in France I use Maggi with Madeira sauce. Use a long cake dish which you fill with, first the tarragon at the bottom: don’t hesitate to use a lot because that’s what gives the taste. Then the shredded chicken, a few carrots for the color (but Daphné does not like peas and carrots). And pour the jelly at the end. Store in the fridge for a least four hours. And eat it the next day, it’s better.
You can serve it with a potato salad, green bean salad. It’s delicious and super easy.
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