Jellied chicken with mushroom sauce
Ingredients
- 100 g chicken breast, diced in small pieces
- 250 ml chicken stock
- 75 g mushrooms, cleaned and sliced
- 1 small onion, finely chopped
- 50 ml white whine
- ca.150 ml cream
- ca. 100 ml water
- salt and white pepper
- 2 knobs of butter
- 1 sachet powdered gelatin
Method
Chicken jelly
- Melt butter in pan, season meat and gently cook until done (about 5 minutes). Heat chicken stock, add cooked chicken pieces and finely puree. Pass through a sieve. Dissolve gelatin and slowly pour into warm chicken puree while stirring. Set aside to cool, stirring occasionally. When cooled pour into dish and put in fridge to set.
Mushroom sauce
- Melt butter in pan and sweat onions until soft. Add sliced mushrooms and gently fry for 5 minutes until dry. Add white wine and reduce liquid until nearly dry. Add water and simmer for about 10 minutes. Finely puree mixture, pass through a sieve, adjust thickness with cream, season to taste. Serve (lukewarm or cold) with the jellied chicken.