Chicken And Leek Terrine: A Classic French Dish

Chicken and leek terrine is a meaty dish that can be served as a starter when entertaining guests. It is made by layering cooked chicken, leeks, and other ingredients like mushrooms, herbs, and gelatine in a terrine dish or loaf tin lined with prosciutto or ham. The dish is then chilled overnight before being sliced and served with accompaniments like spiced pears, salad, chutney, or toast. The preparation and cooking time can vary, but it typically takes around 1-2 hours, plus the overnight setting time.

Chicken and leek terrine ingredients

Chicken and leek terrine is a dish that can be served as a starter when entertaining guests. It is a make-ahead dish that can be prepared up to three days in advance and chilled until ready to serve. The terrine is typically wrapped in prosciutto or Parma ham and can be served with a salad, spiced pears, chutney, cornichons, pickled onions, and mini toasts or sourdough bread.

Ingredients

Chicken

The chicken is the star ingredient in this terrine. You will need cooked, skinless chicken meat, which can be prepared by poaching chicken breasts or thighs in a mixture of chicken stock, spices, and herbs. The chicken meat is then shredded or chopped into small pieces. Some recipes call for the addition of pork mince to the terrine mixture for added juiciness.

Leeks

Leeks are another key ingredient in this dish. They provide a mild onion flavour and a soft texture to the terrine. To prepare the leeks, they are gently cooked in olive oil or butter until softened but not browned. This step helps to sweeten the leeks and remove any harsh onion flavours.

Herbs and Spices

Various herbs and spices are used to enhance the flavour of the chicken and leek terrine. Common herbs include parsley, tarragon, chervil, and thyme. For spices, bay leaves, black peppercorns, and garlic are often used in the poaching liquid for the chicken, adding depth of flavour to the dish.

Gelatine

Gelatine sheets or powder are used to help set the terrine and give it a soft, jelly-like consistency. The gelatine is typically soaked in cold water before being dissolved into the warm chicken stock. This mixture is then added to the terrine to help bind all the ingredients together.

Prosciutto or Parma Ham

The prosciutto or Parma ham is used to line the terrine dish or loaf tin and wrap the outside of the terrine. This adds flavour and creates a delicate, savoury exterior to the dish. The prosciutto can be overlapped to completely cover the terrine, creating a neat package.

Additional Ingredients

Some recipes for chicken and leek terrine include additional ingredients such as mushrooms, apricots, and brandy. These ingredients add texture, sweetness, and complexity to the dish. Mushrooms are typically sliced and sautéed before being added to the terrine, while apricots are often dried and chopped before being mixed into the chicken and leek mixture.

Chicken and leek terrine preparation

Chicken and leek terrine is a perfect make-ahead starter for a crowd and is easier to make than it looks. Here is a detailed guide on how to prepare it:

Ingredients

• Olive oil
• Large leek
• Skinless chicken breasts
• Blanched hazelnuts
• Tarragon leaves
• Lemon
• Freshly grated nutmeg
• Salt and pepper
• Cling film
• Prosciutto or Parma ham
• Chicken stock
• Gelatine
• Spices (bay leaves, black peppercorns, garlic, etc.)
• Herbs (chervil, flat-leaf parsley, thyme, etc.)

Cooking Instructions

• Heat oil in a large frying pan over low heat and cook the leek until softened but not coloured. Set aside to cool.
• Grease a ring mould or loaf tin and line it with cling film, leaving enough overhang to cover the terrine.
• Line the mould with slices of prosciutto or ham, overlapping slightly and leaving excess hanging over the sides.
• In a separate bowl, mix the cooked leek with the remaining ingredients (except the stock and gelatine) until well combined.
• Press the mixture into the mould, being careful not to disturb the ham slices. Pack tightly to avoid air pockets and level the surface.
• Wet the bottom of the dish with a drizzle of stock.
• Add a layer of chicken, followed by a layer of leeks, then another layer of chicken. Drizzle stock between each layer and season with salt and pepper.
• Repeat the layers until the mould is full, finishing with a scattering of herbs and a final ladleful of stock.
• Fold the prosciutto or ham over to encase the terrine, and fold the cling film over.
• Place the terrine in a dish to catch any juices and weigh it down with a tray and cans. Chill overnight.
• Before serving, remove the tray and place the terrine in the freezer to firm.
• Carefully slice the terrine while still wrapped in cling film, then remove the film and place a slice on each plate.
• Serve with spiced pears, baby salad leaves, and a drizzle of chicken poaching liquid and oil.

Chicken and leek terrine cooking

Chicken and leek terrine is a meaty dish that can be served as a starter when entertaining guests. It is a make-ahead dish that can be prepared up to three days in advance and chilled until ready to serve. The terrine is usually wrapped in prosciutto or Parma ham and can be served with a salad, spiced pears, chutney, cornichons, pickled onions, and mini toasts or sourdough bread.

Ingredients:

• Olive oil
• Leeks
• Chicken breasts
• Chicken thighs (optional)
• Chicken stock
• Gelatin sheets
• Bay leaves
• Thyme
• Parsley
• Salt and pepper
• Prosciutto or Parma ham
• Spiced pears or apple and apricot chutney (optional)

Method:

• Cook the leeks: Heat some olive oil in a pan and gently cook the leeks until soft but not coloured. Set aside to cool.
• Prepare the chicken: Poach the chicken breasts and thighs (if using) in a pan with chicken stock, bay leaves, thyme, parsley, and salt and pepper. Cook until the chicken is cooked through. Remove the chicken from the stock and shred or dice it.
• Prepare the terrine mould: Line a terrine dish or loaf tin with cling film, leaving enough overhang to cover the terrine later. Line the dish with slices of prosciutto or Parma ham, overlapping them slightly and leaving enough to cover the filling.
• Assemble the terrine: Place a layer of chicken at the bottom of the terrine and drizzle with a little chicken stock. Add a layer of leeks, then another layer of chicken. Repeat the layers until all ingredients are used or the terrine is full. Drizzle stock and season with salt and pepper between each layer.
• Wrap and chill the terrine: Fold the prosciutto or ham over the top of the terrine to encase it completely. Fold the cling film over and press down gently. Place the terrine in a dish to catch any juices and chill overnight or for at least 24 hours.
• Serve: Remove the terrine from the fridge 20 minutes before serving. Slice the terrine while it is still wrapped in cling film, then carefully remove the cling film from each slice. Serve with spiced pears or apple and apricot chutney, if desired, and enjoy!

Chicken and leek terrine serving suggestions

Chicken and leek terrine is a make-ahead starter that can be served at a dinner party or picnic. It is a meaty dish that is best prepared a few days in advance and chilled overnight.

Serving Suggestions

Chicken and leek terrine can be served in slices, still wrapped in cling film, which is removed just before plating. It can be plated with a drizzle of chicken poaching liquid and olive oil, and a scattering of baby salad leaves.

For a more substantial meal, serve with homemade chutney, cornichons, pickled onions, and mini toasts or some sourdough bread. It can also be served with a yogurt piccalilli and crisp kale salad.

Presentation

Chicken and leek terrine is a visually impressive dish, often presented with a layer of prosciutto or ham wrapped around the terrine, which is then sliced to reveal the layers of chicken, leek, and herbs.

Accompaniments

Chicken and leek terrine can be served with spiced pears on the side. To make these, bring light muscovado sugar, cider vinegar, and bay leaves to a boil, add pear chunks, and simmer until softened.

Variations

Chicken and leek terrine can be adapted by adding other ingredients such as mushrooms, apricots, or tarragon.

Chicken and leek terrine accompaniments

Chicken and leek terrine is a make-ahead starter that can be served at dinner parties or picnics. It is a meaty dish that can be served with various accompaniments to elevate the dining experience.

• Salads: A crisp kale salad or a baby salad with spiced pears can complement the flavours of the terrine. The sweetness of the pears and the crispness of the salad leaves provide a refreshing contrast to the richness of the terrine.
• Bread: Sourdough bread or mini toasts can be served alongside the terrine. Toasts can be drizzled with olive oil and grilled until golden brown and crisp, providing a crunchy base for the terrine.
• Chutneys: Homemade chutney, such as apple and apricot chutney, can add a tangy and sweet dimension to the dish. Chutneys can also be used as a spread on toasts or enjoyed alongside the terrine.
• Pickles: Cornichons and pickled onions are classic accompaniments to terrines and can add a crunchy and tangy element to the dish.
• Spices: Bay leaves, black peppercorns, and garlic can be used to enhance the flavour of the terrine. These spices can be used in the poaching liquid for the chicken or added directly to the terrine mixture.
• Herbs: Tarragon and parsley are commonly used herbs in chicken and leek terrine recipes. These herbs can also be used as a garnish, adding a fresh flavour and aroma to the dish.

When serving chicken and leek terrine, it is recommended to allow the terrine to come to room temperature or warm it slightly in the oven before serving. This dish can be made ahead of time and chilled, making it a convenient option for entertaining guests.

Frequently asked questions