Provencal Terrine With Fresh Marinated Anchovies

1.	Rinse the anchovies, remove the head with the viscera. Open them and remove the bone. Separate the fillets and put them in a dish with the chopped garlic, salt and pepper. Sprinkle with two spoonfuls of oil and the juice of a lemon, then leave to marinate for 1 hour in a cool place.
2.	Fry the chicken breasts with salt and pepper for 12 minutes in the remaining oil. Cut them into strips. Scald, peel and seed the tomatoes, cut them into quarters. Sponge them.
3.	Put the peppers under the broiler until the skin is blistered. Put them in a plastic bag 10 minutes. Remove the skin and remove the seeds.
4.	Immerse gelatin in water. Bring wine, broth and thyme to a boil. Add salt and pepper. Remove from heat and dissolve gelatin. Pour a trickle of lemon juice.
5.	In a bowl, place anchovies, tomatoes, peppers, chicken and basil. Pour in the gelatin broth to the top. Tap the terrine on the work surface to lower the liquid. Place in the refrigerator for 4 hours.
6.	Our advice: Use frozen peppers already roasted, better than canned peppers.