Chicken and Pistachio Terrine

Master a classic with this chicken and pistachio terrine! Layers of chicken, smoky bacon, leeks, tarragon and pistachios, enriched with brandy and cream. Serve with thickly sliced with crusty bread and your favourite chutney.

Ingredients

Filling

2 large leeks, steamed whole
500g chicken breast
250ml double cream
Few sprigs of tarragon
100g pistachios, shelled
150g chicken, livers, sinew and gland removed
200g pork loin, diced
50ml brandy
Salt and pepper

To line

16 thinly sliced smoky bacon

To serve

8 slices crusty bread and chutney

Method

Print Recipe

Pre-heat the oven.
Line a 30cm terrine mould with bacon slices to covering the whole area, leaving the edges hanging over the sides.
Blitz the chicken breasts, brandy and cream then carefully press ½ on top of the mould. Sit the leeks down the middle with the livers, tarragon and nuts, then cover in the rest of the mix. Season as you go. Pull the excess bacon over to cover the top.
Cover in a tinfoil rectangle, pop the lid on and then place into a roasting tray. Pour in enough water to cover the trayabout 5 cm deep, then pop in the oven for 1 hour on the bottom shelf.
Cool, then place in the fridge with a weight on top and leave overnight.
Slice the terrine and serve with crusty bread and chutney

Ingredients

Filling

2 large leeks, steamed whole
500g chicken breast
250ml double cream
Few sprigs of tarragon
100g pistachios, shelled
150g chicken, livers, sinew and gland removed
200g pork loin, diced
50ml brandy
Salt and pepper

To line

16 thinly sliced smoky bacon

To serve

8 slices crusty bread and chutney

Method

Pre-heat the oven.
Line a 30cm terrine mould with bacon slices to covering the whole area, leaving the edges hanging over the sides.
Blitz the chicken breasts, brandy and cream then carefully press ½ on top of the mould. Sit the leeks down the middle with the livers, tarragon and nuts, then cover in the rest of the mix. Season as you go. Pull the excess bacon over to cover the top.
Cover in a tinfoil rectangle, pop the lid on and then place into a roasting tray. Pour in enough water to cover the trayabout 5 cm deep, then pop in the oven for 1 hour on the bottom shelf.
Cool, then place in the fridge with a weight on top and leave overnight.
Slice the terrine and serve with crusty bread and chutney