All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked in chicken or vegetable stock? 
tl;dr : yes, there are, but european & asian are diametrically opposed when dealing with 'food pairing', but make sure the meal is 'balanced'.  In many European cuisines, the tendency is to select herbs and spices that 'work well together', often called 'food pairing'.  This means that they have some chemical compounds in common with the other ingredients or flavorings in the recipe or meal.  It results in frequent use of specific  combinations (eg, the herb blends like 'italian seasoning' or 'herbs de provence').    There's a database of chemical compounds in various food products, as discussed in a thesis from 2008. (blog is in dutch, but the linked pdfs are english).  Researchers have actually mapped out which ingredients are chemically similar (data from doi:10.1038/srep00196).  There are even companies now that sell services to bars, restaurants and food companies to help them find interesting new combinations.  Most asian cuisine seems to specifically avoid these similarities (doi:10.1038/srep00196 again). Indian cuisine has been found to have the highest negative food pairing of those studied thus far.  That is to say that the number of flavor compounds in common from the ingredients in their recipes are lower than would be expected by chance, and is the lowest commonality of all cuisines studied.  ...  What's more universal is the concept of 'contrasting' but balanced flavors.  On the basic general level, we have combinations like sweet&sour, hot&sour, and hot&sweet, bitter&salty ... but many dishes (especially asian) have many more combinations going on.    Combinations even happens in western cooking -- a honey mustard vinaigrette on an arugula salad with bacon combines sweet, hot, bitter, and salty.  Others come straight out of a bottle -- ketchup is sweet, sour, and salty all on its own.  You also have to be careful about balance when planning the whole meal -- spicy buttermilk fried chicken may be great, but if you serve it only with hush puppies and onion rings, people may feel that there's something oddly missing.  Fried dill pickles or hot pepper rings would help, to add some sour, but you'd do even better with some sour or bitter non-fried foods like a vinegar cole slaw or collard greens.  The same issue applies if you focus on things too sweet (cloying), salty, spicy, bitter or sour. 