Chicken in Jelly with tarragon

Poulet En Gelee A L Estragon

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


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.

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4 blancs de poulet

12 g de gelée alimentaire (2sachets)

Sel, poivre du moulin

1 bouquet d’estragon

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