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Chenin Blanc and Chicken Terrine

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Place the vine tomatoes in olive oil w 2 bay leaves, gentle heat until toms are softened.
Blanch the silver beet leaves in salted water, refresh in cold water, dry and reserve.
Lightly oil the inside of a terrine dish, line it with prosciutto then silver beet leaving enough overlapping to fold back over the top.
Trim the thighs, season & seal chicken until golden, quickly seal the livers in the same pan add lemon zest and picked thyme, set aside to marinate.
In the same pan gentle sweat the mushrooms (until just softening) set aside.
In the same pan sweat sliced garlic & shallots, add wine, bay, and gentle reduce by a 1/3. Strain liquid, reserve.
Soak gelatine leaves in cold water then add to the hot wine liquid.
Layer the chicken with the mushrooms and silver beet seasoning between layers.
Repeat until there are three layers with the livers in the middle.
Keep the livers in a central row, running down the middle of the terrine.
Pour over the liquid, wrap over the prosciutto, cover with a lid or foil.
Cook at 165c for 1.25 hr in a water bath
Once cooked gently weight the terrine over night in the fridge.
Gently heat the dish to turn out, serve a thick slice with the tomatoes, herb salad, crusty bread and good quality balsamic.