Prosciutto-wrapped chicken & leek terrine

Name: Prosciutto-wrapped chicken & leek terrine
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 4 leeks, sliced; 4 Tbsps olive oil, plus extra for greasing; 400 grams mixed wild mushroom, cleaned and sliced if large; 2 whole garlic cloves; 3 sprigs few thyme; 4 gelatine leaves; 300 milliliters strong chicken stock (see Know-how, below); 10 slices prosciutto; 800 grams cooked skinless chicken meat (see Know-how, below); 2 handfuls a mix of chervil, flat-leaf parsley and tarragon leaves, chopped; 1 small salad leaves, to serve; 1 serving spiced pears, to serve (see recipe, below)

Prosciutto-wrapped chicken & leek terrine is a gluten free, dairy free, paleolithic, and primal recipe with 8 servings. This main course has 386 calories, 24g of protein, and 27g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires gelatine leaves, olive oil, mix of chervil, and strong chicken stock. From preparation to the plate, this recipe takes approximately 2 hours. If you like this recipe, take a look at these similar recipes: Prosciutto-wrapped Leek, Chicken, Prosciutto, Mortadella & Artichoke Terrine, and Chicken thighs wrapped in prosciutto.

Instructions

Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.

Ingredients you will need

Mushrooms

Olive Oil

Gelatin

Garlic

Leek

Stock

Thyme

Water

Cooking Oil

Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.

Ingredients you will need

Prosciutto

Base

Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even dont worry about any gaps then pour over a little more stock.

Ingredients you will need

Whole Chicken

Stock

Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.

Ingredients you will need

Salt And Pepper

Mushrooms

Garlic

Stock

Thyme

Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs.

Ingredients you will need

Whole Chicken

Herbs

Leek

Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.

Ingredients you will need

Salt And Pepper

Herbs

Stock

Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices.

Ingredients you will need

Prosciutto

Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray.

Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.

Ingredients you will need

Wrap

Carefully slice the terrine, still wrapped in its cling film.

Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine.

Ingredients you will need

Pear

Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

Ingredients you will need

Salt And Pepper

Whole Chicken

Pear

Cooking Oil