Chicken variation with tomato concassé

Preparation:

1. Cook chicken broth with star anise and cloves for 5 minutes in an uncovered pot. Add chicken breast fillets; simmer in the broth on low heat for 12–15 minutes until tender. Soak gelatine in cold water for 5 minutes (alternative: prepare powdered gelatine according to package instructions). Strain broth and return to pot. Add port wine and thyme. Season with balsamic vinegar, salt and pepper to taste. Drain gelatine and dissolve in the hot broth. Slice chicken breasts into bite-size pieces. Rinse 4 serving moulds (approx. 150 – 175 ml) with cold water, fill with sliced chicken. Pour broth into moulds and let set in the refrigerator for 3-4 hours.
2. Cut tomatoes crosswise, blanch in boiling water for 1 minute, drain and rinse with cold water. Peel and quarter tomatoes, removing the seeds. Chop tomatoes into small pieces. Peel and very finely dice onions and garlic. Heat olive oil in a pan. Lightly brown onions and garlic in the oil. Finely cut sage and basil leaves (saving a few leaves for garnish). Add tomatoes, herbs and orange peel and braise for approx. 6-8 minutes. Season with salt, pepper and sugar to taste.
3. Rinse chicken drumsticks and pat dry. Rub in oil and season with salt and cayenne pepper. Place into a casserole and roast for approx. 20 minutes in a preheated oven at 180°C (gas: level 2-3, convection: 160°C), turning over occasionally. Switch on the grill for the last few minutes and broil the drumsticks until nicely browned.
4. Dip the aspic moulds into hot water for several seconds, carefully loosening the aspic from the sides of the mould with a sharp knife. Turn out onto a plate. Arrange with the chicken drumsticks and tomato concassé and serve with basil garnish. 

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