Cut all the vegetables into small cubes.
Remove the skin from the chicken pieces.
In a casserole, place the meat, vegetables, herbs.
Pour the white wine, add a glass of water, season.
Cover and cook for about 30 minutes.
Meanwhile, soften the gelatin sheets in a large glass of water.
Save the chicken livers and cut them into 2 or 4 depending on their size.
Add them to the casserole and cook another 10 minutes.
Poach the whole lemon for 3 minutes in a pan of boiling water.
Drain the meat, rub it and cut into small pieces.
Pass the contents of the cocotte over a colander.
Take the vegetables and mix them with livers and chicken pieces.
Pour 30cl of the cooking liquid into a saucepan, and heat.
Squeeze the gelatin leaves between your hands and add them to the hot liquid.
Cut the lemon into thin slices.
Place the lemon slices in the bottom of a terrine.
Place all the vegetables and meats in the terrine, pour the jelly and leave to cool for at least 6 hours.
* This terrine is better prepared the day before.
Enjoy your meal from
English 
French