Chicken terrine with leeks and apricots

• chicken thighs1kg kg

  bone-in, skin removed

• fresh chicken broth↗500ml ml

  (can be bought ready)

• bay leaves↗2

  plus a few more for garnish

• thyme sprigs↗handful
• parsley↗handful
• leek↗2

  finely chopped (keep the trimmings)

• black peppercorns6
• butter↗30g g

  plus more for the mold

• banana shallots↗1 large or 2 smaller

  finely chopped

• smoked bacon strips↗50g g

  or pancetta, finely chopped

• large garlic clove↗1

  finely chopped

• chicken breasts↗2

  bone-in, skin removed if possible

• soft dried apricots↗50g g

  sliced

• brandy↗3 tbsp tbsp
• leaf gelatin↗4 sheets
• тости↗

  збризкані оливковою олією, для подачі (ми використали Crosta & Mollica Pane Pugliese)

Step-by-step instructions

1. 1

   Place the chicken thighs in a pot with the broth and a bundle of 2 bay leaves, a few thyme sprigs and a bit of parsley. Add a few leeks trimmings, peppercorns and ½ tsp salt. Add water if needed to cover the meat. Bring to a boil, then cover and simmer on low heat for 30 minutes.

2. 2

   Meanwhile, lightly butter a 900 g loaf pan (ours was 12 cm × 22 cm × 7 cm) and line it with cling film, leaving enough overhang. Melt butter in a pan, then add leeks, shallot and a little seasoning. Cook 10 minutes over medium heat until it begins to brown. Add bacon and garlic and cook another 2 minutes until bacon is done. Let cool.

3. 3

   Add the chicken breasts to the broth and top up with hot water to cover. Bring to a boil, then cover and simmer another 20 minutes over low heat. When done, the chicken breasts will be cooked and the thigh meat will separate easily from the bones. Remove the meat from the pot, drain the broth and let cool until warm.

4. 4

   Remove the bones and any tough pieces, then coarsely chop the chicken. Add to the leeks mixture, together with 2 tsp extra thyme leaves, apricots and brandy.

5. 5

   Soak the gelatin in cold water for 5 minutes until soft. Drain excess water, dissolve in 300 ml warm sauce, then mix with the chicken. Place a few bay leaves at the bottom of the mold, then pour the chicken mixture and press well. Cover with film. Let cool, then refrigerate – best to leave overnight. Can be prepared up to three days in advance.

6. 6

   For serving, slice the terrine, leaving it in the film, then carefully remove the film from each piece. Drizzle the toasts with olive oil and toast until golden‑brown and crisp, sprinkle with a little salt. Serve the terrine with toasts and our yogurt pickle and a cabbage slaw.