Chicken aspic on colorful lentil salad

Ingredients for 8 servings:

• 4 chicken legs
• 100 ml white wine
• 1 carrot(s)
• 1 stalk(s) Celery
• ½ stalk(s) leek
• 1 small onion(s)
• 1 bay leaf
• 1 tsp coriander, whole
• ½ tsp peppercorns
• 3 grains of allspice
• 1 clove(s)
• 1 slice(s) fresh ginger
• 1 garlic clove(s)
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 4 sprigs of parsley
• ½ tsp salt
• 4 sheets of gelatin
• ½ stalk(s) leek
• 1 turnip(s), yellow
• 1 carrot(s)
• 1 stalk(s) Celery
• 15 beans, green
• 4 tbsp parsley, finely chopped
• 2 tbsp bacon, finely diced
• 2 tbsp vinegar (white wine vinegar)
• 1 tsp, levelled sugar
• Salt
• 1 small onion(s)
• 1 tbsp butter
• 1 tbsp olive oil
• 1 garlic clove(s)
• 1 slice(s) fresh ginger
• 40 g bacon
• 1 carrot(s)
• 1 turnip(s), yellow
• 1 stalk(s) Celery
• 4 sprigs of parsley
• 150 g Lentils, Puylensen (mountain lentils)
• 350 ml vegetable stock or chicken stock
• 20 ml vermouth (Noilly Prat)
• 30 ml white wine
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• salt and pepper
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 3 tbsp parsley, freshly chopped
• Cayenne pepper

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Chicken aspic: Place the chicken thighs in a pot with white wine, vegetables, herbs, and spices, and cover with water. Bring to a boil and simmer for 1-1.5 hours at a low heat. When the meat falls away from the bone, remove the thighs from the broth, let them cool briefly (they should still be lukewarm), peel off the skin, and remove the meat from the bone. Set the meat aside. Strain the broth through a cheesecloth and measure out 400 ml. Use the rest of the broth for the lentils. Prepare the vegetables for the aspic filling: Trim the beans, peel the carrots, and yellow beetroot, and cut them and the celery into thin strips about 5×5 mm thick. Remove the lower part of the leek, making sure not to cut off the roots completely so that the whole thing still holds together. Boil salted water and blanch the vegetables (approx. 5 min. for carrots and celery, 7 min. for beans, and 10 min. for leek). Remove the softest outer leaves from the leek and use them to line the terrine. Then quarter the core of the leek. Line a terrine or loaf pan (approx. 1-1.5 l) with cling film. Sauté the bacon cubes in a little butter until translucent and mix with the chopped parsley into the chicken. Soak the gelatin in cold water for 5 min. In the meantime, heat the 400 ml of chicken stock and season generously with white wine vinegar, sugar, salt, and pepper. Dissolve the gelatin in it. Line the terrine pan with the removed leek leaves, then alternate the meat and bacon mixture with the vegetables in the terrine pan, refilling with aspic. Top up with the leek leaves. Finish. Leave to cool overnight in the refrigerator. Lentil vegetables: Finely dice the vegetables, ginger, garlic and bacon and sauté in olive oil and butter until translucent. Take 3 tablespoons of the mixture and set aside. This is mixed back in before serving and gives the lentil vegetables a nice colorful touch. The vegetables that are braised with the dish will be colored by the lentils. Now add the lentils, sweat briefly and deglaze with white wine and Noilly Prat. Reduce the temperature and top up with the stock. Add the bay leaf, thyme and rosemary sprigs and simmer gently over low heat for 30-45 minutes until the lentils are tender and the stock has reduced. Heat briefly before serving, then season with salt, pepper, cayenne pepper, chopped parsley and balsamic vinegar. Finally, mix in the colorful vegetables and olive oil. Cut open the chicken aspic (this works best with an electric knife) and arrange it on the lentil salad with a dollop of crème fraîche and homemade potato chips.