Chicken And Ham Hock Terrine: A Hearty, Flavorful Dish

Chicken and ham hock terrine is a delightful dish that is perfect for a summer picnic or as a starter. It is a French-inspired dish, similar to the classic jambon persillé. This terrine is usually prepared a day in advance to allow the flavours to develop and meld together. The process involves cooking and shredding chicken and ham hock, mixing them with various seasonings and herbs, and layering them in a terrine dish. The dish is then chilled, sliced, and served with a variety of accompaniments, such as mayonnaise, cornichons, piccalilli, or a crisp frisée salad. It pairs well with a pale, dry rosé or a Gavi from Italy, or an Albariño from Spain.

Characteristics of Chicken and Ham Hock Terrine

Chicken and ham hock terrine ingredients

Chicken and ham hock terrine is a delightful dish that is perfect for a summer picnic or as a starter for a weekend treat. The terrine is usually prepared a day in advance to allow it to set in the fridge overnight. This dish is often served with mayonnaise, cornichons, salad, or homemade brioche.

The ingredients for the terrine itself include:

• Chicken (breast, corn-fed, or minced)
• Ham hock (braised or cooked in a saucepan)
• Vegetables (such as onion, carrot, celery, leek, garlic, and bay leaves)
• Herbs and spices (such as tarragon, parsley, black peppercorns, fennel seeds, allspice, and Dijon mustard)
• Gelatin or gelatine leaves
• Eggs
• Salt and pepper to taste

For the accompanying sauce or mayonnaise, you will need:

• Mayonnaise
• Mustard
• Cornichons
• Capers
• Olive oil
• Lemon juice
• Vinegar
• Tarragon

Cooking methods

Chicken and ham hock terrine is a delightful dish that can be prepared ahead of time and served as a picnic centrepiece or a starter at a fancy dinner. It is inspired by the French classic, jambon persillé, and can be made in a traditional terrine mould or as individual darioles or ramekins. Here is a step-by-step guide to cooking this delicious dish:

Step 1: Prepare the ham hocks

Place the ham hocks in a large saucepan or stockpot and cover them with cold water. You can also add some vegetables like onions, carrots, and peppercorns for extra flavour. Bring the water to a boil and then reduce the heat to a simmer. Cook the ham hocks for several hours until the meat is tender and falls off the bone.

Step 2: Prepare the chicken

While the ham hocks are cooking, you can start preparing the chicken. Rub a whole chicken with oil and sea salt, and place it in a roasting tray. Roast it in the oven until it is cooked through, which usually takes around an hour or so. Once the chicken is cooked, let it cool down a bit so you can handle it, then strip away the skin and discard it. Pick the meat from the bones and set it aside.

Step 3: Make the broth

In a separate saucepan, scrape up any residue and juices from the chicken roasting tray and add some butter and ham stock. Bring this mixture to a boil, and then add in soaked gelatine, dissolving it into the broth. You can also add some chopped vegetables like gherkins, shallots, and tarragon for extra flavour.

Step 4: Combine the meats and broth

In a large bowl, mix the chopped or shredded chicken and ham hock meat together. Add in the broth mixture, ensuring that everything is well combined. Season the mixture with malt vinegar, sea salt, and freshly ground pepper to taste.

Step 5: Assemble the terrine

Line a terrine dish or mould with cling film or bacon rashers. If using cling film, lay out several layers thick to ensure that the terrine doesn't stick. If using bacon rashers, leave some hanging over to fold over the top of the terrine later. Add a layer of sliced ham down the middle of the cling film or rashers, leaving a gap on either side. Then, add a line of the ham and chicken mixture in the centre of the ham slices. Roll up the mixture inside the ham and cling film, creating a tight sausage shape. Fold the rashers over the top and tuck them in neatly.

Step 6: Cook the terrine

Place the terrine dish in a deep roasting pan and pour boiling water into it until it reaches halfway up the side of the terrine dish. Put it in the oven and bake for about an hour. Remove from the oven and let it cool down.

Step 7: Set and serve

Remove the terrine from the oven and pour out any excess liquid. Cover it with kitchen wrap and place something heavy on top, like a brick wrapped in foil, to weigh it down. Place the terrine in the refrigerator and let it set overnight. To serve, unwrap the terrine and slice it into hearty pieces. It can be served with sourdough bread, pickles, cheese, mayonnaise, or a crisp frisée salad.

Serving suggestions

Chicken and ham hock terrine is a delightful dish that can be served in various ways. Here are some serving suggestions to elevate your dining experience:

Plating and Presentation:

The classic way to serve chicken and ham hock terrine is in thick slices, showcasing the glorious array of colours and textures within. The terrine can be served as a starter or part of a buffet, and it makes for a perfect centerpiece during summer picnics or weekend treats. It pairs well with a crisp, frisée salad, providing a refreshing contrast to the rich terrine.

Sauces and Condiments:

A tangy sauce or condiment can enhance the flavours of the terrine. Tonka bean mayonnaise, tarragon mayonnaise, or a honey mustard dressing are all excellent choices. You could also serve it with traditional cornichons, homemade piccalilli, or zingy pickles to add a tangy crunch.

Breads and Crackers:

Chicken and ham hock terrine goes well with various breads and crackers. Toasted brioche, especially homemade, adds a touch of indulgence to the dish. Sourdough bread is another excellent choice, providing a tangy and chewy accompaniment to the terrine. For a lighter option, consider serving the terrine with crispbreads or crackers.

Wine Pairing:

When it comes to wine, a Gavi from Italy or an Albariño from Spain are recommended pairings for this dish. A dry rosé can also complement the flavours of the terrine.

Side Dishes:

Some suggested side dishes to round out the meal include Parma ham crisps, which add a crunchy texture, or a toasted loaf of bread. For a heartier meal, serve the terrine with a side of roasted vegetables or a crisp green salad.

Cheese:

A tasty crumbly cheese can also be a wonderful addition to the plate, providing a contrasting texture and flavour to the terrine.

Remember, chicken and ham hock terrine is a versatile dish, and you can get creative with your serving suggestions to suit your taste preferences and the occasion.

Wine pairings

Chicken and ham hock terrine is a delightful dish that is perfect for a summer picnic or as a centerpiece for a buffet. The terrine is usually prepared a day in advance and allowed to set in the fridge overnight. This dish pairs well with a variety of wines, and here are some suggestions for wine pairings to enhance your dining experience:

• Gavi from Italy or Albariño from Spain: As suggested by chef Matt Weedon, these wines will complement the tangy flavours of the chicken and ham hock terrine when served with pickled girolles and tarragon mayonnaise.
• Pale, dry rosé: Recommended by Gourmet Traveller, this wine suggestion will nicely offset the richness of the terrine, especially when served with cornichons, a crisp frisée salad, or toast.
• Sparkling Wine or Champagne: The crisp acidity and bubbles in sparkling wines or Champagne can balance the richness of the terrine. Look for a brut or extra brut style, which will have a drier taste that won't overwhelm the dish's delicate flavours.
• Pinot Noir: For a red wine option, a light to medium-bodied Pinot Noir can be a good choice. Its bright red fruit flavours and earthy notes will complement the terrine's savoury notes without overwhelming the dish.
• Riesling: A dry or off-dry Riesling can also be a good pairing. Its crisp acidity and mineral notes will refresh the palate, especially when served with the suggested tonka bean mayonnaise and toasted brioche.

Remember, when pairing wine with food, look for wines that will complement the dish's flavours and textures, creating a harmonious dining experience.

Similar dishes

Chicken and ham hock terrine is a delightful dish that is perfect for a summer picnic or buffet. It is a French-inspired dish similar to the classic jambon persillé. This terrine is usually served in slices, revealing a gorgeous array of colours and textures within. It is often paired with tangy sauces or salads, and can be enjoyed with a crisp glass of wine.

If you're looking for similar dishes to try, there are several options that you might want to consider:

Salmon and asparagus terrine

A refreshing and elegant dish, salmon and asparagus terrine combines the delicate flavours of salmon and asparagus, creating a light and tasty treat. This dish is perfect for those who enjoy the combination of seafood and vegetables.

Pork, chicken and pistachio terrine

This terrine offers a unique twist by incorporating pistachios, adding a crunchy texture and nutty flavour to the traditional pork and chicken combination. It is a great option if you're looking for something a little different while still enjoying the classic flavours of a terrine.

Chicken and pork terrine

Another variation of the classic terrine, this dish combines chicken and pork, offering a different take on the traditional ham and chicken pairing. It is a simple yet delicious option that showcases the versatility of terrines.

Salmon and mackerel terrine

For seafood lovers, this terrine is a delightful combination of salmon and mackerel, offering a range of flavours and textures from the sea. It is a great way to enjoy the freshness of seafood in a unique and elegant presentation.

Slow cooker chicken curry

If you're looking for a heartier option, slow cooker chicken curry is a comforting and flavourful dish. The slow cooking process allows the flavours to develop, resulting in a tender and aromatic curry that will warm your soul.

Slow cooker chicken stew

Another slow-cooked delight, this stew is the epitome of comfort food. The chicken is cooked to perfection, resulting in a tender and juicy texture, and the stew is packed with flavour, making it a satisfying and hearty meal.

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