Ingredients
Equipment
Method
- Preheat your gordon ramsay food oven to 160°C (325°F). Prepare a 1.5-litre terrine mold or loaf pan by lining it completely with plastic wrap, ensuring plenty of overhang on all sides. Then, line the plastic-wrapped mold with the bacon or prosciutto slices, overlapping them slightly and leaving an overhang to fold over the top later.
- In a food processor, combine the cubed chicken thighs and breast, heavy cream, large egg, chopped parsley, chives, thyme leaves, minced garlic, salt, pepper, and optional cognac. Process until you have a coarse, well-mixed paste. If using, fold in the pistachios by hand.
- Spoon the chicken mixture into the prepared terrine mold, pressing down firmly with a spatula or the back of a spoon to eliminate any air pockets. Fold the overhanging bacon/prosciutto slices over the top of the mixture, then fold the plastic wrap over to completely enclose the terrine.
- Place the terrine mold into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the terrine mold, creating a bain-marie (water bath). Transfer to the preheated oven.
- Bake for 1 hour to 1 hour 15 minutes, or until the internal temperature of the terrine reaches 74°C (165°F) when checked with a meat thermometer. The terrine should feel firm to the touch.
- Carefully remove the terrine from the oven and lift the mold out of the water bath. Place a weighted object (like a few cans of food or a brick wrapped in foil) on top of the terrine. Let it cool completely at room temperature, then refrigerate for at least 6-8 hours, or preferably overnight, with the weight still on. This pressing helps to compact the terrine and improve its texture.
- To serve, unwrap the terrine, invert it onto a clean cutting board, and carefully slice it into thick portions. Serve chilled with crusty bread, cornichons, a simple green salad, or your favorite chutney.
Nutrition
Notes
For the best flavor and texture, make sure to chill the terrine thoroughly overnight. This allows the flavors to meld beautifully and makes slicing much easier! You can make this terrine up to 3 days in advance.