🍗 Chicken chaud-froid

Name: Chicken chaud-froid
Total time: 90 min
Yield: 4
Cuisine: France
Ingredients: 4 chicken breasts (about 600 g); 1 litre chicken stock; 1 carrot, 1 leek, 1 celery stick; 12 g gelatin sheets; 150 ml cream; A small bunch of tarragon; Salt, white pepper

Origin: France

310kcal

per serving · 200 g

155kcal

per 100 g

30 gProtein15 g / 100 g

16 gFat8 g / 100 g

6 gCarbs3 g / 100 g

Chicken chaud-froid is a classic cold dish of French cuisine: poached chicken coated in a pale cream sauce set with aspic, then glazed and decorated with tarragon leaves and finely cut vegetables. The sauce sets into a smooth, glossy coat around tender meat. It is served chilled as an elegant starter or buffet dish.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein15 g protein per 100 g — 39% of the calories

Pork — checkbecause of: aspic

Not vegetarianbecause of: chicken, aspic

Not veganbecause of: chicken, aspic, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

chickenaspiccreamtarragonvegetables

Recipe

4 servings90 min

Ingredients

4 chicken breasts (about 600 g)
1 litre chicken stock
1 carrot, 1 leek, 1 celery stick
12 g gelatin sheets
150 ml cream
A small bunch of tarragon
Salt, white pepper

Method

Poach the chicken in the stock with the carrot, leek, celery and a tarragon sprig for 20 minutes; cool in the liquid.
Strain the stock and reduce 400 ml of it to 250 ml.
Soak the gelatin, dissolve it in the hot stock, add the cream, season and cool until syrupy.
Skin the chicken, pat dry and set on a rack over a tray.
Spoon over two coats of sauce, chilling between coats; decorate with tarragon leaves and thin carrot and leek shapes.
Chill for 2 hours and serve cold.

How to make it lighter

Use half cream and half reduced stock for a lighter coat.
Serve the chicken with a large green salad as a main course.
Skip the skin entirely — it adds fat without being visible under the sauce.

History

The name means 'hot-cold', because the sauce is made hot and served cold. It belongs to the buffet tradition of 19th-century French haute cuisine. Today it appears mostly in classical cookery training and festive buffets.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →