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Chenin Blanc and Chicken Terrine


  • 10 corn fed chicken thighs

  • 6 chicken Livers

  • Selection of gourmet Mushroom i.e. needle, oyster, and shitake

  • 4 silverbeet leaves

  • 600 ml Milton's chenin blanc

  • 2 Cloves Garlic

  • 2 shallots

  • 4 Bay leaves

  • fresh Thyme

  • prosciutto

  • 4 leaves Gelatine

  • 350 ml Olive Oil

  • 1 vine of Cherry Tomato

  • Basil

  • chervil

  • Parsley


  • 1.

    Place the vine tomatoes in olive oil w 2 bay leaves, gentle heat until toms are softened.

  • 2.

    Blanch the silver beet leaves in salted water, refresh in cold water, dry and reserve.

  • 3.

    Lightly oil the inside of a terrine dish, line it with prosciutto then silver beet leaving enough overlapping to fold back over the top.

  • 4.

    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.

  • 5.

    In the same pan gentle sweat the mushrooms (until just softening) set aside.

  • 6.

    In the same pan sweat sliced garlic & shallots, add wine, bay, and gentle reduce by a 1/3. Strain liquid, reserve.

  • 7.

    Soak gelatine leaves in cold water then add to the hot wine liquid.

  • 8.

    Layer the chicken with the mushrooms and silver beet seasoning between layers.

  • 9.

    Repeat until there are three layers with the livers in the middle.

  • 10.

    Keep the livers in a central row, running down the middle of the terrine.

  • 11.

    Pour over the liquid, wrap over the prosciutto, cover with a lid or foil.

  • 12.

    Cook at 165c for 1.25 hr in a water bath

  • 13.

    Once cooked gently weight the terrine over night in the fridge.

  • 14.

    Gently heat the dish to turn out, serve a thick slice with the tomatoes, herb salad, crusty bread and good quality balsamic.

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