Chicken and vegetables in tarragon jelly

CHICKEN and vegetables IN 01591 GELATINE TARRAGON INGREDIENTS for 6 PERSONS 600 g of chicken breast, 2 tablespoons of olive oil, a clove of garlic, a glass of Brandy, 200 g of carrots, 2 celery sticks, 60 g of canned corn, 2 dice chicken, jelly, nuts 2 5 sprigs of tarragon or parsley, salt and pepper.

Preparation: 25 minutes cooking time: 36 minutes Rest: 4 hours Eliminated the fat and the filaments to chicken breast; wash it and dry it with a paper towel.

Peel the garlic and crushing lightly with the Palm of your hand.

Heat oil in pan, without smoking it and Brown the garlic 30 seconds, then remove and saute chicken breast 5 minutes over high heat, often voltandolo with two spoons.

Squirt with half a glass of brandy, take 30 seconds to evaporate, add salt and pepper.

Lower the heat to a minimum, put the cover, Cook for 30 minutes, turning often with breast 2 tablespoons.

Cool the chicken breast, cut into cubes approximately 1, 5 cm, with the knife, cutting board.

Check and scrape the carrots, eliminated hard bases and strands to celery sticks; wash the vegetables and tarragon.

Bring to a boil in the pot a liter of water, and mix in the nuts.

Add the carrots and a sprig of tarragon, then return to boil and Cook 20 minutes.

Add the celery sticks, continue baking 10 minutes.

When cooked, drain the vegetables with a slotted spoon and pour into a bowl of cold water; drain and dry.

Add the broth to the boil again, the nuts of gelatin and cook 2 minutes, stirring, then to make sure that no residue remains, pass through a mesh strainer.

Add the chicken broth cubes, corn, carrots and celery cut into rings, pepper and brandy.

Pour in a tbsp of broth, without added ingredients, into the mold, put it 5 minutes in the fridge to firm.

Formed a decoration on gelatin layer with Tarragon leaves and carrot washers; be completely firm for 10 minutes.

Wait until the broth remained, with chicken and vegetables, has declined but not consolidated and pour everything into the mold.

Let cool completely and keep in refrigerator at least 3 hours.

When you immerse the bottom of draft Bowl moments in hot water, turn the aspic on a serving dish and serve decorated with clumps of tarragon.