Cold Chicken Terrine with Tomatoes, Asparagus and Basil Recipe
Cold jelly for terrine with chicken fillet and fresh vegetables. It can be used as a cold snack, as an alternative to “aspic”, only a more useful and “lightweight” option.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. The main products.
  2. Fry the chicken cut into pieces with finely chopped onion and garlic.
  3. Add wine, spices and simmer under a closed lid on low heat for about an hour, add salt, pepper, remove from heat.
  4. Soak gelatin in cold water; boil the asparagus;
  5. Put the tomatoes in boiling water for a few minutes and remove the skin; finely chop the tomatoes and basil.
  6. Chicken meat is separated from the bones, mixed with tomatoes and herbs and spread on a dish with high sides; top with asparagus (whole) in length;
  7. Mix the gelatin well until completely dissolved with the hot broth in which the chicken was stewed, and pour the chicken fillet with vegetables.
  8. Put the terrine in the refrigerator overnight until completely solidified.
  9. Serve with mustard. Enjoy your meal!
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