Our Daily Dinner

Our Daily Dinner

July 19, 2011

Chicken Fillets in Parsley Aspic

This recipe comes from my “The Chicken for Every Occasion Cookbook.”
I had written the book so long ago, I didn’t remember ever having made the dish. I followed the recipe closely, wondering about the outcome. The stock didn’t look like aspic even after I had put in the gelatin. I didn’t spend a sleepless night over it, but I had my doubts. Peeking at the mold the next morning, I was pleasantly surprised: the aspic had set and the dish looked attractive.

I bought the cherry soup at Café André, a hole-in-the wall Hungarian restaurant, dating back to the time when the East 70’s and 80’s was an almost exclusive German, Hungarian and Czechoslovakian neighborhood. The soup reminded me of my childhood, our garden, and sour cherries. As such, it was a nice curtain raiser to a summer dinner. Besides, it tasted utterly delicious.


Cherry Soup*
Chicken Fillets in Parsley Aspic
Tomato and Feta Cheese Salad
Wine: Garda Classico Chiaretto Rosé 2010
Dessert: Fresh Peaches

Recipe: Chicken Fillets in Aspic

½ boneless, skin less chicken breast, cut into two pieces
Salt and pepper
1 tablespoon olive oil
1 cup chicken stock
½ package gelatin
1 tablespoon white wine or sherry vinegar
1 egg white, lightly beaten
½ cup parsley, finely chopped
1 clove garlic, peeled and chopped
1 carrot, sliced into attractive shape for garnish
2 cornichons, sliced fanlike for garnish

Season the chicken fillets with salt and pepper. Heat the oil in a skillet. Sauté the fillets for 3 minutes per side, depending on thickness. Remove and set aside.

Bring the stock to a boil. Dissolve the gelatin in the vinegar and add the mixture to the stock. Bring to a boil, then reduce and let simmer for a few minutes. To clarify stock, add the beaten egg white, stir, and let simmer for 10 minutes. Line a sieve with a paper towel and strain the aspic through it.

Coat the bottom of a bowl, large enough to hold the chicken, with the aspic. Sprinkle with half of the parsley and let set slightly. Place the fillets over the aspic. Garnish with the vegetables and sprinkle with the rest of the parsley. Cover with the remaining aspic, and put into the refrigerator for at least 4 hours or overnight.

I thought the chicken dish was under spiced. George, who tends to undersalt most of his food, thought the dish was excellent. I didn't argue. The Sangiovese Rosé hit the right notes.

*André’s Café
1631 Second Ave.at 85th Street
(212) 327-1105

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