Prosciutto-wrapped chicken & leek terrine

Prosciutto-wrapped chicken & leek terrine

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(11 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 30 mins Plus overnight setting

Skill level

For the keen cook

Servings

Serves 8

Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
322
protein
39g
carbs
4g
fat
17g
saturates
5g
fibre
2g
sugar
2g
salt
1.09g

Ingredients

  • 4 leeks, sliced
  • 4 tbsp olive oil, plus extra for greasing
  • 400g mixed wild mushrooms, cleaned and sliced if large
  • 2 whole garlic cloves
  • few thyme sprigs
  • 4 gelatine leaves
  • 300ml strong chicken stock (see Know-how, below)
  • 10 slices prosciutto
  • 800g cooked skinless chicken meat (see Know-how, below)
  • 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped
  • small salad leaves, to serve
  • spiced pears, to serve (see recipe, below)

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Method

  1. Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
  2. Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
  3. Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even – don’t worry about any gaps – then pour over a little more stock.
  4. Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
  5. Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
  6. Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
  7. Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

Recipe from Good Food magazine, April 2009

Comments, questions and tips

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Comments

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elesam020670's picture
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Absolutely delicious, will definitely make it again and again!

laugh_producer's picture
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I've made this a few times now and it is gorgeous and a real show stopper to present. Worth the hard work. Make sure you get the best quality chicken you can. It's not worth making this and using cheap ingredients (not because I'm a food snob, mainly because you need the flavours to be as good as they an be for the effort to be worth it!)

bikegirl's picture

I tried this and have been asked not to make it again by my fiancé, as it's so bland. I'm looking for a nice easy meat loaf as a regular summer dish, so this wouldn't have been practical anyway I suppose.

Specifics:
Chicken bland - maybe roasting with lemon and garlic or cooking in wine would give more flavour
Mushrooms - I couldn't get wild mushrooms locally so used tinned. Really not a good substitute even though I fried them in garlic
Leeks - 4 was too many, I used 3. Taste of this part was ok, but the leeks made the terrine very hard to slice, so I'd recommend cutting them very small before frying

Positives:
Love the pears
Filled the tin perfectly very satisfying to build, tip out and serve
Pretty on the plate

barbarette's picture

Can this dish be frozen - I was thinking of doing it at the weekend for Christmas?

lordblue's picture

I made this with duck instead of chicken, spinach instead of leeks, nuts instead of mushrooms and ham instead of prosciutto--horrible!

honeyminx's picture

Made this for a dinner party on Saturday and it went down a treat! Ommitted the layer of herbs as that just did not make sense to me and I used a good oldChicken Oxo cube (mainly because I forgot to take my chicken stock out of the freezer!) It was delicious and I will certainly make again.

lyndahalley's picture

I boiled the chicken only till it was cooked through then reduced stock for time said, stock was excellent and chicken flavoursome, I added a little more tarragon and no chervil ( personal taste) this must be carved when very cold/slightly frozen the clingfilm is also a must, to try and re-carve later if some is left over is a nightmare.
It tasted and looked excellent and i entered it with my first attempt at a home industries section at our agriculture show and won second prize. Not as fidlly as it sounds and have faith it will turn out great in the end. A great way to impress the spiced pears are an excellent side. Good luck.

doobsie's picture
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Made this for a dinner party last night and it came out perfect!! Looked just like the picture, and tasted fab!! The only thing I would do differently next time is to poach the chicken for a bit less time - it was slightly overcooked after 2 hours, but other than that it was fab!! I think the reviewers that weren't that impressed probably made the error of using packet stock - this is definately a recipe that requires home made stock! Not difficult to do - just time consuming. Well worth a go if you've got guests - its all done before they arrive!!

florence100's picture
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Absolutely Delicious!!!!

muffinmum's picture

help i would really like to make this but cant work out from all the comments whether people used the chicken they made the stock with or one theyd poached for less time?

helenmacbeth's picture
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This was absolutely lovely! The ingredients were just enough to fill a 2lb loaf tin. I made it the day before for a dinner party so was lovely and easy to just serve up on the night. Looked very impressive and I was dead chuffed with the compliments from everyone. Will be making this one again!

emmarobertson101's picture
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Just made this dish for friends and it was a massive hit. I disagree with previous comments which say the chicken was bland. Poaching it made it incredibly tender and reducing the stock right down gave it a really intense flavour.

lemonychoc's picture
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Absolutely stunning, very flavoursome and impressive, will definately make again. Served it for a dinner party starter and all loved it. Top marks. Perfect to make the day before and on the day just slice it up decocrate with the pears and off you go.

finchs's picture

I made this recipe in March 2010 and it was very good, a little fiddley I'll admit. I used a free range chicken, which was deliciously moist and quite flavoursome. It certainly does give that wow factor start to a dinner party.

briandicks's picture
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I should add that, being a beginning cook and having a rather small kitchen, being able to prepare the starter the day before saved me a lot of stress for my first ever dinner party.

briandicks's picture
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Wonderful dish.

Much easier than it appears and it looks and tastes great. The texture was also amazing.

Definately be doing this one again.

broners81's picture

I have made this recipe 3 times now since I saw it in the magazine and it has worked every time! I disagree with the comments about the poached chicken being tasteless, I think if you use a good quality chicken then this should not be the case. I certainly didn't find my chicken tasteless.

I have served this at 2 dinner parties and the guests all loved it. It's an impressive starter that caters for many tastes as you can experiment with the ingredients. My boyfriend can't get enough of this, he loves it, he is currently begging me to make it again for our next party!

esjanet's picture

I thought this was bland and disappointing. A lot of effort for a poor result.

samstone6's picture

Sorry it may just be me but I read the recipe as 800g of cooked chicken, it does not say use the chicken that you've made the stock with, I'm not surprised that people found the chicken tasteless if it had been boiled for two hours!!

zoeoxley's picture

This was absolutely delicious... the poached pears which accompany the terrine worked very well both in terms of texture and flavour. I wouldn't use as many leeks in future as I seemed to have too much mixture for the size of tin suggested. Also, I didn't use half the recommended amount of flat leaf parsley and it was still a little overpowering. I really would recommend anyone not to use the quantity recommended in the recipe - it would be too bitter and would overpower the delicate flavours of the chicken etc. However, I did use slightly more prosciutto. The tip of slicing it whilst still in the cling film is an absolute must, otherwise it will fall apart. Keeps well for a couple of days... actually tasted better a day old!

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