Slice the chicken breasts into thin strips and marinate in the Cognac for 1 hour. Meanwhile, put the pigs╒ trotters in a pressure cooker, add enough water mixed with the packet of powdered court-bouillon to barely cover the meat. Cook for 1 hour, drain then bone and cut the trotters into little pieces. Reduce the cooking stock by half, leave to rest in a cool place, then degrease the surface. Pour 1/4 inch layer of the stock into a terine mold, refrigerate until set. Wipe the chicken breast strips dry, cook in a little butter for a few minutes . Remove the chicken strips, mix them with the pieces of pigs╒ trotters, the chervil leaves. Season with salt and pepper. Fill the terrine to the top with the mixed meats, cover with the remaining stock and leave to set in the refrigerator overnight. Serve the next day with a lentil and onion salad on the side.
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1 1/4 lb chicken breats
8 pigs╒ trotters
2 cups Cognac
1/2 cup port
2 tbsp butter
1 bunch chervil
1 packet court-bouillon
salt, pepper
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40
mn
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90
mn
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If you don╒t have a pressure cooker, use a large cooking pot and plan on cooking the pigs╒ trotters for 3 hours.
