Chicken Breast with Wine Galantine

Name: Chicken Breast with Wine Galantine
Yield: 8
Ingredients: 250 g of smoked bacon, cut into 2.5 cm pieces.; 1/2 kg of chicken breast; 1/2 cup of chopped scallions; 6 tablespoons of dry Madeira wine; 1/2 cup of heavy cream; 1/2 teaspoon of dried oregano; 1/4 teaspoon of thyme leaves; Salt, black pepper, and lemon juice to taste.; For the galantine:; 5 cups of chicken broth, cold; 2 tablespoons of dry Madeira wine; 2 tomatoes, cut into pieces; 1/4 cup of chopped scallions; 2 tablespoons of unsweetened gelatin; Crushed eggshell from 2 eggs; 2 lightly beaten egg whites; Salt and black pepper to taste.

1
250 g of smoked bacon, cut into 2.5 cm pieces.
2
1/2 kg of chicken breast
3
1/2 cup of chopped scallions
4
6 tablespoons of dry Madeira wine
5
1/2 cup of heavy cream
6
1/2 teaspoon of dried oregano
7
1/4 teaspoon of thyme leaves
8
Salt, black pepper, and lemon juice to taste.
9
For the galantine:
10
5 cups of chicken broth, cold
11
2 tablespoons of dry Madeira wine
12
2 tomatoes, cut into pieces
13
1/4 cup of chopped scallions
14
2 tablespoons of unsweetened gelatin
15
Crushed eggshell from 2 eggs
16
2 lightly beaten egg whites
17
Salt and black pepper to taste.

Ingredients

1
250 g of smoked bacon, cut into 2.5 cm pieces.
2
1/2 kg of chicken breast
3
1/2 cup of chopped scallions
4
6 tablespoons of dry Madeira wine
5
1/2 cup of heavy cream
6
1/2 teaspoon of dried oregano
7
1/4 teaspoon of thyme leaves
8
Salt, black pepper, and lemon juice to taste.
9
For the galantine:
10
5 cups of chicken broth, cold
11
2 tablespoons of dry Madeira wine
12
2 tomatoes, cut into pieces
13
1/4 cup of chopped scallions
14
2 tablespoons of unsweetened gelatin
15
Crushed eggshell from 2 eggs
16
2 lightly beaten egg whites
17
Salt and black pepper to taste.

Directions

1
To make the patê: Fry the smoked bacon until it's almost crispy
2
Remove it with a slotted spoon and reserve
3
Combine the chicken breasts, cleaned (each cut into three pieces), scallions, and fry for 2-3 minutes, or until the chicken is cooked but still pink inside
4
Drain onto paper towels and reserve
5
Add 6 tablespoons of dry Madeira wine to the pan where you fried the chicken
6
Cook over high heat, scraping the bottom of the pan until the liquid reduces to 3 tablespoons
7
Add the heavy cream and cook slowly for 1 minute
8
Combine this mixture with the fried chicken and smoked bacon, adding them gradually to a blender or food processor
9
Season to taste with oregano, thyme, salt, black pepper, and lemon juice
10
Place in a nice mold
11
To make the galantine: Mix all ingredients and simmer over low heat
12
Warm gently, stirring constantly until it reaches boiling point
13
Reduce heat and cook slowly for 15 minutes
14
Pour into a colander lined with a clean cloth, placed over a bowl
15
Add 2 tablespoons of dry Madeira wine
16
Lay a layer of galantine about 1 cm thick on the paté, place the rest in a serving dish and refrigerate for several hours or overnight
17
Cut the galantine from the serving dish into cubes and use to garnish
18
Serves 8.