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

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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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6th Nov, 2014
I found this dish looked very appealing. I spent hours making it. Only problem is, that the whole thing had a somewhat slimy and wet texture. Don't get me wrong, it looked just like the picture, and I followed things to the word. The chicken was fine boiled with seasoning and herbs and veg, that wasn't the problem, infact it was the best bit.... If you think about it, wet leeks, mushrooms, and prosciutto with a jelly is obviously going to be quite moist... Slimy even, and cold and somewhat bland. I wanted to enjoy it and put the time in. Horrible recipe. Simply horrible. I threw about 2 thirds of it in the bin. I've tried a few of Ramsay's recipes, and the only great one I go back to is his chunky chips :) This was most definitely the worst I've tried and not worth the effort. Maybe it's wonderful in the hands of the great master?.... I seriously doubt it.
22nd Dec, 2012
Absolutely delicious, will definitely make it again and again!
19th Sep, 2012
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!)
27th Jun, 2012
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
25th Nov, 2011
Can this dish be frozen - I was thinking of doing it at the weekend for Christmas?
12th Nov, 2011
I made this with duck instead of chicken, spinach instead of leeks, nuts instead of mushrooms and ham instead of prosciutto--horrible!
21st Sep, 2011
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.
27th Aug, 2011
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.
31st Jul, 2011
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!!
30th May, 2011
Absolutely Delicious!!!!


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