Chicken in a jar

Method

You will need 4 x 500ml terrine preserving jars for this recipe.

1. Preheat the oven to 180C/350F/gas 4. In a frying pan, sweat the onion, carrot, leek and bacon in half of the butter until soft. Add the chicory and continue to cook until all the residual liquid has cooked away, season with salt and pepper, and set aside.

2. Heat the remaining butter and oil in a separate non-stick pan and brown the chicken pieces all over. Divide the browned chicken among four 500ml terrine preserving jars.

3. Deglaze the pan by pouring the wine, vinegar and lemon juice into the pan and simmering while stirring to pick up any meat sediment. Once the liquid has reduced by about half, pour it over the chicken in the jars.

4. Top the chicken with the veal stock and add the vegetable and bacon mixture. Top with a sprig of thyme for each jar and some roasted garlic. Seal the parfait jars.

5. Place the jars in a large tray of boiling water over a medium heat and cook for 40 minutes. Once cooked, let the chicken stand for about 5 minutes.

6. For the salsa verde: combine all of the ingredients in a food processor and pulse until thick and smooth. Season with salt and pepper, to taste.

7. Serve the chicken, still in the jar, with chopped parsley scattered over and the salsa verde and chargrilled pain poilâne on the side.