Chicken And Ham Terrine: A Classic French Dish

Chicken and ham terrine is a dish that can be served as a starter or as a centrepiece for a summer picnic. It is made by layering chicken and ham with a mixture of vegetables, herbs, and spices, and pressing it into a loaf tin or mould. The dish is then chilled for several hours or overnight before being sliced and served with toast, a salad, or other accompaniments such as mustard, pickles, and bitter leaves.

Characteristics of Chicken and Ham Terrine

Chicken and ham terrine ingredients

Chicken and ham terrine is a classic dish that can be served as a starter or as a centrepiece for a summer picnic. The ingredients used to make this dish can vary, but here is a list of common ingredients and their quantities:

Meats:

• Chicken: One whole corn-fed or oven-ready chicken (around 1 kg in weight) or 3 skinless, boneless chicken breast halves.
• Ham: This can vary, with some recipes calling for Parma ham (10 slices), unsmoked bacon lardons (200g), or baked ham (12 ounces). One recipe includes a ham hock cooked in a large pan with spices and herbs.

Vegetables and Herbs:

• Tarragon: Fresh tarragon leaves, finely chopped.
• Parsley: Fresh flat-leaf parsley, finely chopped.
• Shallots: 2-3 shallots, peeled and either quartered or finely chopped.
• Gherkins: 2-3 tablespoons, chopped or finely diced.
• Capers: 2 tablespoons, drained.
• Leeks: 1-2 leeks, washed and roughly chopped.
• Carrots: 1 carrot, peeled and cut into chunks.
• Celery: 2 sticks, roughly chopped.

Other Ingredients:

• Breadcrumbs: 2 cups of fresh breadcrumbs from about 6 slices of white bread.
• Gelatin: 3-4 leaves or sheets, soaked in water.
• Eggs: 3 egg yolks (for the mayonnaise).
• Mustard: 1-2 tablespoons of Dijon mustard.
• Vinegar: White wine vinegar, malt vinegar, or sherry vinegar.
• Oil: Rapeseed oil or olive oil.
• Butter: 100g of unsalted butter.
• Spices: Black peppercorns, coriander seeds, and bay leaves.

These ingredients are combined, layered, and cooked in various ways to create the chicken and ham terrine, often served with toasted bread, a side salad, or garnishes such as tarragon sprigs.

Chicken and ham terrine cooking methods

Chicken and ham terrine is a prepare-ahead dish that can be served as a starter or as a centrepiece for a summer picnic. It is a beautiful mosaic dish that requires attention to detail and is best enjoyed over a slow afternoon with a glass of wine the day before serving. Here is a step-by-step guide on how to cook chicken and ham terrine:

Cooking the Meat

Start by cooking the ham hock in a large pot with a few peppercorns, a bay leaf, two whole peeled shallots, garlic, carrot, celery, and parsley stalks. Cover with cold water and bring to a bare simmer. Cook the ham hock for around 4 hours, regularly skimming any impurities, until the bones can be removed easily. Allow the hock to cool in the stock while you prepare the chicken.

Preheat your oven to 150°C. Rub your chicken with olive oil and season with salt and pepper. Place the chicken in a roasting tray and cook for around 90 minutes until just cooked. The thickest part of the breast should read 63°C if you are using a thermometer. Let the chicken rest for at least half an hour.

Preparing the Vegetables and Herbs

While the chicken is resting, prepare any vegetables and herbs that will be used in the terrine. For example, blanch asparagus spears for 20 seconds in rapidly boiling, salted water and refresh them in an ice bath. Finely dice or chop ingredients like gherkins, shallots, capers, and herbs.

Mixing the Ingredients

Once the chicken has rested, carefully strip the meat from the chicken and ham hock, discarding the skin. It is important to keep some of the meat in larger pieces and shred some into a finer texture to give your terrine a nice variation in texture. Add the chicken bones to the warm ham stock and bring it to a boil. Ladle some of this stock into a separate saucepan and reserve for later. Pass the remaining stock through a sieve and save it for other uses like soups or stews.

Add the diced shallots, gherkins, capers, and herbs to the bowl with the meat and gently fold everything together. Soak gelatin in cold water for 5 minutes, and then bring the reserved stock to a boil. Add the gelatin to the stock along with other ingredients like mustard, butter, and a splash of vinegar. Pour this stock mixture over the rest of the ingredients and mix well. Taste the mixture and adjust the seasoning or add more vinegar or salt if needed.

Building the Terrine

Line a loaf tin or terrine mould with a double layer of cling film, leaving enough overhang to cover the terrine once it is full. Lay slices of prosciutto or ham neatly inside, slightly overlapping, with enough overhang to fold over later. Press some of your terrine mixture into the bottom of the mould. Lay larger pieces of meat along the length of the mould, then add some asparagus spears. Repeat this process until the terrine is full. Fold over the prosciutto and cling film to cover the meat.

Setting the Terrine

Place the terrine in the fridge with a weight on top for at least 5 hours or overnight. To serve, simply slice the terrine and pair it with condiments like mustard, pickles, and bitter leaves.

Chicken and ham terrine is a labour of love, but the end result is a beautiful and elegant dish that is perfect for entertaining guests or enjoying a leisurely afternoon.

Chicken and ham terrine preparation

Chicken and ham terrine is a prepare-ahead dish that can be served as a starter or as a centrepiece for a summer picnic. It is a beautiful mosaic of chicken, ham, and other ingredients, pressed and cooked together in a mould. Here is a detailed guide on how to prepare a delicious chicken and ham terrine.

Ingredients:

• Chicken
• Ham/Bacon
• Thyme
• Tarragon
• Celery
• Leek
• Gelatin
• Chives
• Parsley
• Dijon Mustard
• Gherkin
• Capers
• White Wine Vinegar
• Rapeseed Oil
• Breadcrumbs (optional)
• Chicken broth (optional)
• Sage (optional)
• Cayenne Pepper (optional)
• Shallots (optional)
• Asparagus (optional)
• Prosciutto (optional)
• Butter (optional)
• Sherry Vinegar (optional)

Preparation:

• Place the chicken, ham or bacon, thyme, tarragon, celery, and leek into a large saucepan. Cover with water and bring to a boil. Simmer for about an hour, skimming off any foam.
• Remove the meats from the liquid and set them aside to cool. Strain and reserve the cooking liquid.
• When the meats are cool enough to handle, strip the meat from the bones and tear into strips or chunks.
• If using prosciutto, line a loaf tin or terrine mould with a double layer of cling film, with enough overhang to cover the filled terrine. Line the tin with prosciutto slices, slightly overlapping.
• Place a layer of chicken in the base of the tin, season, and add some of the cooking liquor. Sprinkle with chopped tarragon and parsley.
• Add a layer of ham, season, and add more cooking liquor. Continue layering chicken, ham, and liquor, seasoning and sprinkling herbs as you go. The final layer should be a mixture of ham and chicken.
• Cover the surface with cling film and place a weight on top. Refrigerate for at least 24 hours to set.
• To serve, remove the cling film, turn out the terrine, and cut into slices or wedges.

Tips:

• You can add a simple dressing of Dijon mustard, gherkin, capers, vinegar, and oil to serve with the terrine.
• For extra flavour, soak the gelatin in iced water before dissolving it in the cooking liquid.
• If you prefer a smoother texture, you can process the chicken, ham, and shallots in a food processor before mixing with the other ingredients.
• For a more elegant presentation, use a traditional terrine mould or a spring-release tin for a neat shape.

Chicken and ham terrine serving suggestions

Chicken and ham terrine is a stunning dish that can be served as a starter or as a centrepiece for a summer picnic. It is a labour of love and is best enjoyed over a slow afternoon, ideally with a glass of wine. Here are some serving suggestions to elevate your chicken and ham terrine:

Presentation

The beauty of a terrine is in its mosaic-like appearance, so take care when building your terrine to arrange the ingredients neatly and attractively. This will ensure that your dish looks as good as it tastes.

Garnishes and Accompaniments

Garnish your terrine with fresh herbs like tarragon or parsley sprigs. You can also serve it with a variety of accompaniments, such as:

• Toasted bread or crusty bread
• Mustard
• Pickles
• Bitter leaves or salad leaves
• Mayonnaise
• Honey and mustard dressing

Wine Pairing

Chicken and ham terrine pairs well with white wine, such as a Gavi from Italy or an Albariño from Spain. For a surprising pairing, try an apple-y white wine like a Chenin Blanc or Alsace Pinot Blanc.

Side Dishes

If serving the terrine as part of a larger meal, consider side dishes that will complement the flavours of the chicken and ham. Some options could include:

• Small side salad
• Roasted vegetables
• Soups or stews made with the reserved cooking liquid from the chicken and ham

Remember to allow enough time for preparation and chilling, as a chicken and ham terrine typically needs to be made a day in advance to allow the flavours to meld and the terrine to set.

Chicken and ham terrine wine pairings

Chicken and ham terrine is a classic dish that can be prepared in a traditional mould or shaped into a visually striking round. Chef Matt Weedon suggests pairing it with tangy pickled girolles and tarragon mayonnaise. When it comes to wine, he recommends either a Gavi from Italy or an Albariño from Spain.

If you're looking for more wine options to pair with your chicken and ham terrine, here are some suggestions:

• Beaujolais: While you don't need to choose the most expensive option, avoid the cheapest examples.
• Inexpensive Red Burgundy: Look for acidity rather than sweetness. A Chorey-les-Beaune or basic Bourgogne from a good producer will do the trick.
• German or Alsatian Riesling: A good choice to cut through the fattiness of the terrine.
• Alsace Pinot Gris or Mosel Spätlese: A rich, off-dry option to contrast the fatty texture of the terrine.
• Pinot Noir: This light red wine is known for its delicate flavours, making it an excellent match for chicken and ham terrine. Its earthy and smoky qualities go especially well with smoked ham. Opt for a New Zealand Pinot Noir or a Pinot from the Willamette Valley.
• GSM Blend or Barbera: These lighter reds work well with chicken and ham terrine.
• Zinfandel: The fruity and silky characteristics of Zinfandel help tone down the smoky flavours in the dish.
• Rosé: The acidity in Rosé stands up to the salty flavour of the ham.
• Cava or Prosecco: These sparkling wines are affordable and fun, adding a touch of elegance to your meal. They pair well with dishes like ham eggs benedict.
• Chardonnay: This wine goes well with ham dishes that have a citrus twist.
• Chenin Blanc: The bright acidity of Chenin Blanc complements the sweetness of a ham with a fruit glaze.
• Sauvignon Blanc: The bold citrus flavours and bright acidity of Sauvignon Blanc make it a good match for rich ham dishes.
• Pinot Gris/Pinot Grigio: The high acidity of Pinot Gris/Grigio is perfect for balancing the saltiness of the ham.
• Dry Rieslings: A great choice to pair with dry-cured ham.
• Sweet Whites: White Zinfandel, Moscato, and Riesling offer a hint of sweetness that contrasts nicely with the salty ham.

Frequently asked questions