Instructions: Recipe is best prepared the day before, keep covered in refrigerator

Combine water, wine, tarragon and stock cube in a small shallow frying pan; add chicken. Bring to the boil, reduce heat, cover and simmer for 10 mins. Remove chicken from stock, cool to room temperature.

Sprinkle gelatine over extra water in a small bowl and when softened add to hot chicken stock, stir until dissolved. Season well with salt and pepper then cool to room temp. Lightly oil 2 moulds (1 cup capacity). Slice chicken fillets thinly and arrange in layers with grapes. Spoon chicken stock into moulds and refrigerate for several hours or overnight. Serve with crusty French sticks.

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