Ingredients

• 4 chicken legs
• 1 tbsp olive oil
• 300ml/10fl oz duck fat
• ½ fennel bulb
• 3 globe artichokes
• trimmed and chokes removed
• 2 garlic bulbs
• 1 lemon
• zest only
• 2 tsp chopped thyme
• 1 small bunch basil
• roughly chopped
• 1 small bunch tarragon
• leaves picked
• 12 slices Parma ham
• salt and freshly ground black pepper
• salad leaves
• to serve

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Place the chicken legs in a large roasting tin
• drizzle with oil and season with salt and pepper. Roast for 35–40 minutes
• until cooked through. Set aside to cool.
• Meanwhile
• heat the duck fat in a large saucepan to 70C and confit the artichokes
• fennel and garlic bulbs for 2 hours
• until soft.
• Discard the chicken skin
• remove the meat from the bones and place in a bowl. Chop the confit fennel very finely and add to the chicken with the lemon zest
• thyme
• basil
• and tarragon. Squeeze the garlic from its skins into the bowl
• season with salt and pepper and mix well.
• Line a large terrine mould with cling film
• and lay the Parma ham slices width-ways along the mould so that each slice hangs over the edges.
• Place half of the chicken mixture into the mould. Slice the artichokes and press them in a neat layer over the chicken. Top with the rest of the chicken
• fold over the Parma ham and the cling film. Press with a weight such as tins of tomatoes and leave to set in the fridge overnight.
• When ready to serve
• turn out onto a board and remove the cling film. Use a sharp knife to cut slices and serve with some salad leaves on the side.