Rinse and dry chicken breast fillet. Bring stock, clear soup and wine to a boil. Pour in. Cook on low heat for about 10 minutes.
Remove meat, set stock mixture aside.
Soak gelatin according to package directions. Rinse, clean and chop radishes. Rinse chervil, dry and pluck off leaves.
Dice chicken breast. Stir the stock mixture (1) into the gelatine, let it melt and stir through with the remaining stock. Season well with pepper, vinegar, salt and sugar.
Rinse a bowl with cold water. Pour in about 1/2 cm of jellying liquid. Cool. Later, place in the freezer briefly until the liquid solidifies. Layer in radishes, chervil and meat. Top with remaining jellying liquid. Place aspic in refrigerator to set.
Stir through sour cream or crème fraiche, lemon zest, and seasonings; season to taste. Turn out the aspic and cut into slices. Serve with the lemon sour cream. Garnish with radishes and chervil leaves.
Serve with fried potatoes.
Tip: Stock up on high-quality seasonings – it pays off!
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