Chicken Breasts in Tarragon Jelly

Name: Chicken Breasts in Tarragon Jelly (Blanc de poularde en gelée à l’estragon)
Cuisine: French
Ingredients: chicken thighs; chicken; fricassee; chicken legs; home-made stock; leeks; celery; thyme; bay leaf; chickens; gelatine; cold water; chicken breasts; tarragon; consommé; cream; chicken breast; tarragon leaves; jelly

Blanc de poularde en gelée à l’estragon

Preparation info

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Method

You will need one or two large chickens, according to the number of guests. Remove the legs and