Confit chicken or chicken terrine may seem way too elevated to serve up at home, but this recipe from Colin proves that theory wrong. Made to be rustic and authentic, this chicken terrine recipe is perfect for that dinner party that needs just a little bit more fancy.
Serve with sourdough that’s been toasted or grilled for that extra special effect.
Ingredients
Method
Preheat oven to 110°C/90°C fan-forced.
Arrange the chicken in the base of a large flameproof casserole dish. Pour over the duck fat and oil, cover with a lid or foil. Bake for 3 hours or until the meat falls easily off the bone. Remove from oven and cool to room temperature.
Remove chicken from cooking fat. Pick meat from bones in small pieces. Discard fat and bones.
Combine chicken, herbs, capers and vinegar in a large bowl. Season. Line a 1-litre capacity terrine mould or serving dish with plastic wrap. Spoon chicken mixture into prepared dish, pressing down firmly to remove any air bubbles.
Fold overhanging plastic wrap to enclose filling. Top with a tray and weight down to help compress terrine. Refrigerate overnight.
Before serving, turn the terrine onto a board. Slice and serve with toasted or grilled sourdough.
Cook’s tips
- You can replace the duck fat and olive oil with vegetable oil.
- Use cans of tomatoes, etc. to weigh down the terrine.
