- 1kg chicken thighs on the bone, skin removed
- 500ml fresh chicken stock (you can buy this ready-made)
- 2 bay leaves, plus more to decorate
- handful thyme sprigs
- handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 leeks, finely chopped (keep the trimmings)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 6 black peppercorns
- 30g butter, plus more for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large or 2 smaller banana shallots, finely chopped
- 50g smoked streaky bacon or pancetta, finely chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 large garlic clove, finely chopped
- 2 chicken breasts, on the bone if possible, skin removed
- 50g soft dried apricots, chopped
- 3 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 4 sheets leaf gelatine
- toast drizzled with olive oil, to serve (we used Crosta & Mollica Pane Pugliese)
Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly – overnight is best. Can be made up to three days ahead.
To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.
The terrine jellyFor perfectly clear jelly in your terrine, lightly whisk an egg white, then add to the 300ml stock in the pan. Whisk as it comes to a boil, then leave to settle off the heat. Strain the set white from the stock using a fine muslin.