Cold chicken in jelly, Pickled Chicken is a marvellous dish for a cold buffet. It may be accompanied by potato and courgette salads.
3 tablespoons vegetable oil
1 X 4 lb. chicken, cut into serving pieces 5 fl. oz. dry white wine 5 fl. oz. white wine vinegar 8 fl. oz. strong home-made chicken stock celery stalk, halved carrots, scraped and sliced
1 large onion, halved bouquet garni, consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 teaspoons salt
1 garlic clove
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and fry them, turning them frequently, for 8 to 10 minutes or until they are lightly browned.
With tongs, remove the chicken pieces from the pan and transfer them to a large saucepan. Add the wine, vinegar, stock, celery, carrots, onion, bouquet garni, salt, peppercorns and garlic to the pan.
Place the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer gently for 25 to 30 minutes or until the chicken is tender.
Remove the pan from the heat. Using the tongs, remove the chicken pieces from the pan and arrange them in a serving dish.
Pour the liquid in the pan through a strainer over the chicken. Discard the vegetables and flavourings. Place the dish in the refrigerator and leave it for at least 8 hours or until the liquid has set to a jelly.