Tomato – chicken – aspic

Ingredients for 6 servings:

• 450 g chicken breast fillet(s)
• Clarified butter
• 2 carrots
• 1 onion(s)
• 1 garlic
• 2 tbsp oil (olive oil)
• 2 cans of tomatoes, peeled
• 8 sheets of gelatin
• 2 tbsp herbs, mixed & chopped
• salt and pepper
• 2 bunch of mixed herbs
• 400 g sour cream

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Fry the chicken in clarified butter and let cool. Cut into cubes. Peel, wash, and dice the carrots. Blanch in boiling salted water for a few minutes, then drain well. Peel and finely chop the onion and garlic clove, and sauté in olive oil. Strain the tomatoes through a sieve, add the juice, and simmer over low heat. Season with salt and pepper. Soak the gelatin in cold water. Squeeze out the excess liquid and dissolve it in the tomato sauce. Mix the chicken, diced carrots, and herbs into the sauce. Transfer to a cold, rinsed terrine dish and refrigerate for about 4 hours to set. For the sauce, wash and finely chop the herbs, and mix with the sour cream. Season with salt and pepper and transfer to a sauceboat. To serve, briefly immerse the terrine in hot water. Turn the jelly out onto a platter and cut into slices. Garnish with herbs. Tip: You can prepare the aspic the day before and refrigerate it. Then, just quickly mix the sauce before serving.