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Chicken terrine with spiced apricots, beans and olives
Chicken terrine with spiced apricots, beans and olives
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Prep Time:
460 minutes
Cook Time:
115 minutes
Total Time:
575 minutes
Elevate your terrine with tangy pickled apricots using fresh free-range eggs.
Ingredients:
  • 2 small (1kg each) free-range chickens
  • 1 onion, halved
  • Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
  • 4 gold-strength gelatine leaves (see note)
  • Zest and juice of 2 oranges
  • 40.00 ml flat-leaf parsley, chopped
  • 3 tarragon sprigs, leaves picked (optional)
  • 300g baby green beans
  • 150g aioli
  • 90g olive
  • 250g dried apricots
  • 250ml white wine vinegar
  • 220g caster sugar
  • 20.00 ml yellow mustard seeds
  • 1 tsp mustard powder
  • 1 cinnamon quill
  • 1/4 tsp chilli flakes
Instructions:
  • In a large stockpot, combine the chickens, onion, and bouquet garni. Cover with cold water and bring to a boil over medium-high heat. Let it simmer on low heat for 1 hour or until the chickens are cooked, adding more water if necessary. Once done, remove the chickens from the stock, leaving the liquid in the pot, and let them cool.
  • After allowing the chicken to cool slightly, remove and discard the skin. Then, shred the meat into 2-3cm pieces. Place the bones back into the cooking liquid and simmer over medium heat for 30 minutes, or until the liquid is reduced by half. Strain the mixture, discarding any solids.
  • Soak gelatine leaves in cold water for 5 minutes until soft. Squeeze out excess liquid, then add to 1 cup (250ml) warm stock along with orange juice, zest, and parsley. Stir until gelatine is dissolved, season well, and refrigerate until slightly set, about 15-20 minutes.
  • Prepare a 1-liter terrine or loaf pan by lining it with plastic wrap, making sure to leave enough excess on the sides. If using tarragon, place it on the base. Fill the terrine tightly with shredded chicken, adding stock between each layer. Wrap the terrine with plastic wrap and refrigerate overnight to allow it to set.
  • Soak apricots in 2 cups (500ml) boiling water for 30 minutes. Drain, save 1/2 cup (125ml) liquid, and set fruit aside. Combine saved liquid in a pan with remaining ingredients and 1 teaspoon of salt. Stir over low heat until sugar dissolves, then simmer for 5 minutes. Add apricots and simmer for an additional 15 minutes until thickened. Cool and refrigerate for up to 2 weeks.
  • Boil beans briefly until tender, then drain, saving a bit of liquid. Cool in cold water. Combine aioli with reserved liquid, season, and mix with beans and olives.
  • Unmold the terrine onto a board, cut into thick slices, and enjoy with the beans, olives, and spiced apricots.

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