- 6 chicken legs
- 1 bulb of garlic
- 2 bay leaves
- 2 spring of thyme
- 200ml white wine
- 100g diced celeriac
- 200g wild mushrooms, chopped
- 1 tbsp of chopped tarragon
- 1 pint of chicken stock
- 6 leaves of gelatin
1. Brown the chicken legs in a casserole dish on a high heat until golden, then add the garlic, wine, bay leaves, thyme and the chicken stock and bring to the boil. Reduce to a simmer and cook for 45 mins until the chicken is tender.
2. Remove the fat from the chicken breast and shred the meat off the bone. Set aside.
3. Pan-fry the celeriac and wild mushrooms for 3-4 mins until cooked through and mix into a large bowl along with the chicken and tarragon. Make sure you season the mix at this stage.
4. To make the jelly, soak the gelatin leaves in cold water, softening. Bring 1 pint of the cooking liquor, which you used to cook the chicken, to the boil. Add the soft gelatin and dissolve. Mix the chicken stock together with the chicken mix and then place in a bread tin, lined with cling film, and leave in a fridge to set for 4 hours.
5. Remove from tin and slice and serve.
This recipe is taught on our 8 Week Certificate in Professional Cookery. To learn more about our 4 and 8 Week certificates, see our website, or for further information email firstname.lastname@example.org or phone 01 611 1667.