Prosciutto-wrapped chicken & leek terrine

Prosciutto-wrapped chicken & leek terrine

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(11 ratings)

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

A challenge

Serves 8
Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd

Nutrition and extra info

Nutrition: per serving

  • kcal322
  • fat17g
  • saturates5g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein39g
  • salt1.09g
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  • 4 leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g mixed wild mushroom, cleaned and sliced if large
  • 2 whole garlic cloves
  • few thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 gelatine leaves
  • 300ml strong chicken stock (see Know-how, below)
  • 10 slices prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 800g cooked skinless chicken meat (see Know-how, below)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped



    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

  • small salad leaves, to serve
  • spiced pears, to serve (see recipe, below)



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…


  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.

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Comments, questions and tips

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23rd Nov, 2010
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?
22nd Nov, 2010
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!
3rd Oct, 2010
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.
3rd Oct, 2010
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.
13th May, 2010
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.
10th Sep, 2009
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.
10th Sep, 2009
Wonderful dish. Much easier than it appears and it looks and tastes great. The texture was also amazing. Definately be doing this one again.
19th Aug, 2009
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!
1st Aug, 2009
I thought this was bland and disappointing. A lot of effort for a poor result.
20th Jun, 2009
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!!


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