Poule au pot - Chicken cooked in the pot

For a 'terrine' of 1.5 l for about 10 slices

Ingredients:
- 1 corn fed chicken (about 1.3 kg)
- 1 red onion
- 200 g celeri bulb, 200 g carots, 200 g leaks
- 2 bay leaves
- 1.5 coffee spoon salt
- 6 grains of black pepper
- 1 dl white wine (ie. petite arvine)
- 8 leaves gelatin
- 100 g leaks for the end decoration
- 1/2 coffee spoon flour
- 3-4 soup spoon peanut oil
- 4 sun dried tomatoes

Preparation:
- Rince the chicken in cold water. Place it in a pot
 of cold water, bring it to boil while covered.
 Cut the onion in 2, cut the vegetables in pieces. Add
 everything to the pot, along with the bay leaves, the salt
 and the pepper. Simmer for 50-60 mn on low heat. Remove
 the chicken and the vegetables and filter the water. Add the
 wine and reduce to about 0.5 l on high heat. Remove the pot
 from the heat. Dip the gelatin in cold water then dissolve
 it in the warm liquid.

- Remove the chicken skin, break the meat in rough pieces,
 removing grease and hard parts. Place a plastic film in
 the terrine. Spread the chicken bits,  and the vegetables,
 while pressing it down a bit. Cover with the liquid and let
 rest in a cool place for 6-7 hours.

- Before serving cut the leaks finely (julienne), sprinkle
 it with the flour and fry it in oil. Cut the terrine in
 slices of 1 cm thick, serve with the dried tomatoes and
 the leaks.