Chicken Terrine Leeks Apricots
Delight your guests with this amazing special chicken terrine with leeks and apricots. You can cook this for upto three days in advance.
- Prep Time: 25 mins
- Cook Time: 1 hr 5 mins
- Total Time: 1 hr 30 mins
- Chicken thighs on the bone – 1 kg skin removed
- Fresh chicken stock – 500ml
- Handful thyme sprigs
- 2 bay leaves , (keep some extra to decorate)
- 2 leeks , finely chopped (keep the trimmings)
- Handful parsley
- 6 black peppercorns
- 30g butter , (keep some extra for the tin)
- 1 large or 2 smaller banana shallots (chopped finely)
- 1 large garlic clove (chopped finely)
- 50g smoked finely chopped pancetta or streaky bacon
- 2 chicken breasts , on the bone if possible, skin removed
- 50g soft dried apricots , chopped
- Brandy 3 tbsp
- Leaf gelatine – 4 sheets
- Toast drizzled with olive oil for serving
- Take a pan and keep the chicken thighs along with the stock. Also add some parsley, some thyme sprigs and a bundle of two bay leaves tied with a string. Add the peppercorns, some leek trimmings along with ½ tsp salt. Cover the meat with some water if required and gently simmer it for 30 minutes after you bring to the boil.
- In the meantime, take a 900g loaf tin, butter it lightly and line it using a cling film. Make sure to leave plenty of overhang. Use a frying pan to melt the butter and then add shallots, leeks and some seasoning. Take 10 mins to cook it on medium heat until it starts to colour. Then add garlic and bacon and cook it for a couple of minutes till the bacon is cooked. Further, leave it to cool.
- Put the chicken breast in the stock mixture. Pour in some hot water to cover. Simmer it gently after bringing to the boil and covering it for approx 20 more minutes. You will know it is ready the breast is cooked through and you can easily pull away the thigh meat from bones. Drain the stock after lifting the meat and leave it to cool.
- Roughly chop the chicken after removing any knobbly bits or bones. Take another 2 tsp thyme leaves and stir the leek mixture aling with brandy and the apricots.
- Take some cold water to soak the gelatine for around 5 minutes till it gets floppy. Further, the excess water needs to be squeezed out. Mix it with the chicken after stirring into 300 ml of warm stock.
- In the tin base, put some bay leaves and further spoon the chicken mixture on top. Properly press down and the use cling film to over it. Leave it to cool and thoroughly chill (preferable overnight).
- Slice the terrine to serve while it’s still wrapped in cling film. Carefully peel the cling film off each slice. Make sure the toast slices are drizzled with olive oil and drilled till it is crips and golden brown in colour. Further sprinkle some more salt.
- Serving Size: 8-10
- Calories: 256 kcal
- Sugar: 3g
- Sodium: 0,7g
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 30g
Keywords: Chicken Terrine, Leeks & Apricots