Chicken And Apricot Terrine: A Savory, Sweet Delight

Chicken and apricot terrine is a delicious dish perfect for summer. It is a poached chicken meatloaf served cold with layers of juicy chicken, salty bacon, fresh herbs, and sweet apricots. The chicken is poached in a stock, which cooks the meat and creates a flavoursome liquid. The shredded chicken is then layered into a loaf pan lined with prosciutto or bacon, along with leeks, herbs, and dried apricots. The stock, with added gelatine, is poured over the top, and the dish is chilled overnight. It is best served thickly sliced with crusty bread and chutney.

Chicken, apricot and pancetta terrine ingredients

Chicken, apricot and pancetta terrine is a delicious dish with layers of juicy poached chicken, fresh herbs, salty bacon, sweet apricots and other ingredients. The terrine is set in jellied stock and served cold.

The ingredients for a chicken, apricot and pancetta terrine include:

• Chicken thighs or a whole chicken
• Chicken stock
• Thyme
• Parsley
• Leek trimmings
• Peppercorns
• Salt
• Bay leaves
• Prosciutto or speck
• Gelatine
• Leeks
• Shallots
• Garlic
• Bacon or pancetta
• Apricots
• Capers
• Olive oil

To make the terrine, the chicken is poached in stock with herbs and spices to create a flavoursome broth. The chicken meat is then shredded and layered into a prosciutto-lined loaf pan, along with sautéed leeks, herbs, bacon, apricots and capers. The gelatine is added to the warm stock and poured over the layered ingredients. The terrine is then chilled overnight to set.

When serving, the terrine is sliced thickly and usually accompanied by crusty bread, chutney, cornichons or pickled onions.

Chicken and apricot terrine recipe

Ingredients:

• 1.2 kg whole chicken
• 2 sticks of celery, chopped
• 2 carrots, chopped
• 2 shallots, halved (leave the skin on)
• Small bunch of fresh parsley
• Sprig of rosemary
• Freshly ground black pepper
• 12 slices prosciutto or speck
• 4 sheets 'gold strength' gelatine
• 1 small leek, diced
• 2 cloves garlic, chopped
• 100 g bacon, chopped
• 1 bunch fresh parsley
• 100 g dried apricots
• Sea salt and black pepper

Method:

First, poach the chicken. Place the chicken in a large, heavy-based saucepan with the celery, carrots, shallots, parsley, rosemary, and pepper. Cover with cold water, then bring to a simmer over medium heat. Reduce the heat to low and simmer gently for 1 hour. Remove from the heat, transfer the chicken to a plate, and set aside to cool. Reserve the poaching liquid.

Strain the poaching liquid through a sieve and discard the solids. Transfer 500ml of the liquid to a clean saucepan and simmer for 15 minutes until reduced by half. Set aside.

Line a 900g loaf pan with cling film. Line the base and sides with approximately 8 slices of prosciutto. Soak the gelatine sheets in a bowl of cold water.

Heat some butter in a small pan until melted. Add the leek, garlic, and bacon and cook gently until softened. Season well with salt and pepper, stir through the parsley, and remove from the heat.

Shred the chicken meat into large chunks, discarding the skin. Layer the chicken into the prepared loaf pan, alternating with the cooked leek mixture, apricots, and capers.

Taste the reduced stock and season with salt if necessary. Squeeze the excess water out of the gelatine sheets and stir into the warm stock until dissolved. Pour the stock evenly over the terrine. Top with the remaining prosciutto, then use the cling film to fold over the top.

Chill the terrine for 8 hours or overnight. When ready to serve, invert the terrine onto a chopping board and gently pull back the cling film. Use a sharp knife to slice thickly. Serve with crusty bread and a good chutney or relish.

Tips:

If you are transporting the terrine, it's a good idea to weight it while it is chilling so that it is more compact. Place a second loaf tin on top and weight it with cans or bags of rice.

Variations:

You can also add other ingredients to your chicken and apricot terrine, such as leeks, pancetta, or pistachios. For a more economical option, you can shred the meat from a rotisserie chicken and use store-bought stock, adding an extra sheet of gelatine to ensure it sets properly.

How to serve chicken and apricot terrine

Chicken and apricot terrine is a delicious dish that can be served in many ways. Here are some tips on how to serve it:

Preparation

Before serving, it is important to note that the terrine needs to be chilled for at least 8 hours or overnight. If you are transporting the terrine, it is recommended to weight it while it is chilling to make it more compact. You can do this by placing a second loaf tin on top and weighting it with cans or bags of rice.

Presentation

When the terrine has fully set, remove it from the fridge and invert it onto a chopping board. Gently pull back the cling film and use a sharp knife to slice it thickly.

Accompaniments

Chicken and apricot terrine goes well with crusty bread, cornichons, and a good chutney or relish. You can also serve it with pickled onions, beetroot, frisée, and rocket. For drinks, a glass of chilled white wine or a cool pint of British ale would pair nicely.

Occasions

Chicken and apricot terrine is perfect for summer parties, picnics, and family gatherings. It can be made in advance, making it a stress-free option for entertaining. It is also a great option for a starter, as it can easily serve 6 people.

Chicken, apricot and pancetta terrine suppliers

Chicken, apricot and pancetta terrine is a delicious dish that combines layers of juicy poached chicken, fresh herbs, salty bacon, and sweet apricots. It is a perfect choice for summer, served cold and sliced thickly with crusty bread and chutney.

Preparing this dish involves poaching a whole chicken, which cooks the meat and creates a flavoursome stock. The chicken meat is then shredded and layered into a prosciutto-lined loaf pan, along with sautéed leeks, herbs, and dried apricots. The stock, with added gelatine, is poured over, and the dish is chilled overnight.

If you're looking to buy this mouth-watering treat, there are a few suppliers to consider. Little & Cull offers a chicken, apricot, and pancetta terrine, although it seems to be currently out of stock. Celtic Fish and Game also provide a frozen, handmade chicken, apricot, and pancetta terrine, produced in Devon using ingredients from across the West Country.

For those who enjoy cooking, you can also find recipes for chicken, apricot, and pancetta terrine online. The process is quite simple, and you can even add your own twist with different herbs and spices.

Whether you choose to buy or make this delightful dish, it's a perfect choice for a summer meal or picnic, offering a tasty and satisfying experience.

Chicken, apricot and pistachio terrine

To make this terrine, you will need the following ingredients:

• Chicken thighs or breasts
• Bacon or pancetta
• Dried apricots
• Pistachios
• Fresh herbs (such as parsley, thyme, and rosemary)
• Gelatine
• Chicken stock
• Vegetables (such as leeks, shallots, celery, and carrots)

The first step is to poach the chicken, which cooks the meat and creates a flavoursome stock. You can also add vegetables and herbs to the poaching liquid to infuse even more flavour. Once the chicken is cooked, shred the meat into large chunks.

Next, line a loaf pan with cling film, then drape bacon or pancetta rashers along the bottom and sides, leaving some overhang. You can also use prosciutto or speck for this layer.

Now it's time to assemble the layers! Start with a layer of sausage meat, or a mixture of pork belly, crème fraîche, eggs, salt, and pepper. Then add a layer of shredded chicken, followed by a layer of sautéed leeks or other vegetables, herbs, and dried apricots. You can also add chopped pistachios to this layer for an extra crunch. Repeat these layers until the tin is full, then fold over the draping bacon to cover the filling.

Finally, pour the warm stock mixed with gelatine over the terrine. Cover with cling film and chill in the fridge for at least 8 hours or overnight.

When ready to serve, invert the terrine onto a chopping board and gently remove the cling film. Slice the terrine into thick pieces and serve with crusty bread, chutney, cornichons, or pickled onions. Enjoy!

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