Make merry and spread joy this Christmas with this French classic. Our pre-marinated Chicken Galantine is really easy to cook at home and delightful to taste. The cream cheese infused spice mix adds a rich flavour to the chicken and tenderizes it evenly. Treat your friends and family to a memorable feast. Enjoy this classic made convenient!
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Watch this video to see how you can make our Ready-to-Cook Chicken Galantine at home:
Remove the Chicken Galantine from the package and place it on a tray.
Cut out the net casing from the meat.
Pressure a On The Hob (Time: 25 - 30 minutes)
Recommended only if you have a large, thick bottomed pressure cooker that would comfortably fit the Chicken Galantine. If it isn’t thick bottomed, it might turn entirely black.
Heat a teaspoon of oil in a non-stick frying pan. Sear the meat evenly all over.
Place a thick bottomed pressure cooker on a low flame. Chop an onion and two carrots into thick dices and add it to the pressure cooker. Next, drizzle a little oil and place the Chicken Galantine on the vegetables. Close the pressure cooker but don’t place the weight on the lid.
Cook over a very low flame for about 20 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. Carefully remove the chicken onto a serving dish and place the vegetables beside it too.
Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.
Roasting in an Oven (Time: 20 - 25 minutes)
Warm up your oven to 180℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil, place the Chicken Galantine on the tray, and place it in the preheated oven. Let it cook for 20-25 minutes.
Remove the baking tray from the oven, place the meat on a serving dish and then deglaze the tray either in the oven or on the hob by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.
Let the Chicken Galantine rest for about 10 minutes before serving.
Serve with the roasted vegetables and your favourite gravy for a delicious Christmas spread.