We picked from our favorite Summer recipes "Le cahier de recettes du Manoir d'Erignac" a terrific dish for large groups: a chicken in Jelly with tarragon...
For 4 persons
Preparation time: 10 minutes
Cooking: 25 minutes
Set aside in cool place: 12 hours
Preparation
Night before
Boil 1 liter of water in a cooking pot (without salt).
Poach the chicken whites during 20 to 25 minutes at high flame (verify that the meat is not pink).
Off the flame, dilute the jelly sachets. Salt, pepper.
Leaf the tarragon and throw it in the pot.
Allow to cool down, then pour in a charlotte mold dish. Let the mixture become solid in the refrigerator all night long.
The same day
Unmold and serve with a mayonnaise
The tip? You can add a few orange or lemon zests in your mayonnaise, it’s delicious.
Also discover the express recipe with chicken and the veal chop with mushrooms and cream by Yannick Alléno.
