1 kg of chicken pieces
1 tablespoon of thyme
1 tablespoon of savory
1 tablespoon of tarragon
2 tablespoons of fresh dill
2 envelope's worth of unflavored and unsweetened gelatin
1 grated onion
1 finely chopped garlic tooth
2 soup spoons of olive oil
4 medium tomatoes, peeled and seeded
2 tablespoon's worth of mayonnaise
Salt and black pepper to taste
1 kg of chicken pieces
1 tablespoon of thyme
1 tablespoon of savory
1 tablespoon of tarragon
2 tablespoons of fresh dill
2 envelope's worth of unflavored and unsweetened gelatin
1 grated onion
1 finely chopped garlic tooth
2 soup spoons of olive oil
4 medium tomatoes, peeled and seeded
2 tablespoon's worth of mayonnaise
Salt and black pepper to taste
Season the chicken with salt, black pepper, thyme, savory, tarragon, and dill
Let it rest for 1 hour
Transfer it to a pot and cook it in boiling water until tender
Remove from the pot, reserve the broth, and shred the meat
Hydrate the gelatin according to the package instructions and let it rest for 1 minute
Place it in a double boiler to dissolve and reserve
Sauté the onion and garlic in olive oil, then add the tomatoes, one cup of reserved broth, and cook until tender
Add the chicken and mix with the sauce
Remove from heat and add the gelatin, mayonnaise, and mix
Shape it into a form, refrigerate until firm, and garnish with cooked beet cubes
