Chicken galantine is a French dish of de-boned stuffed meat. Galantine can be made poultry or fish and is poached or roasted in the oven to develop a rich umami flavor.
Typically, galantines were poached, served cold, and coated with aspic. Aspic is a savory jelly made with meat stock, and that contain pieces of meat, seafood, or eggs. The filling usually has carrots, green beans, ham, and pistachios. When this dish is sliced, you have a beautiful presentation with specks of colorful veggies dotting the center of each slice.
The original dish is quite complicated and a bit old-fashioned. People don’t eat aspic so much anymore. This is an easier, but still full-flavored version. You won’t have any trouble making this dish at home.
Here are a few ideas to spice up this recipe even more. You can add finely chopped mushrooms and curry powder to add an Indian vibe to the stuffing. Carrots and potatoes would be a wonderful addition to the forcemeat. You just need to grate them instead of dicing them.
Deboning a whole chicken might be tricky foe some. If you don’t want to debone a whole chicken, then you can cook the chicken until tender, then the bones are easier to remove. Then do a layer of pulled chicken under a layer of stuffing.
This French-inspired chicken galantine dish is perfect with rich white wines as an accompaniment. You suggest you choose between the following: