Chicken in Jelly with Plums

Chicken thighs, cheaper and fuller-flavoured than the pale breasts, are the basis for this late summer fruited galantine. Serve it as a main course, or as part of a selection of charcuterie with spiced fruit, Apple Mayonnaise or Chinese Plum Sauce.


  • 8 chicken thighs, skinned and boned
  • 450 g/1 lb plums, halved and stoned
  • 1 shallot, finely chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped tarragon
  • 1 tablespoon brandy
  • 4 tablespoons dry white wine
  • 12 rashers of unsmoked streaky bacon, rind removed, stretched with the back of a knife
  • salt
  • freshly ground black pepper
  • 6 sheets of leaf gelatine (approximately 11 g/scant ½ oz), soaked


Cut the chicken into neat strips. Mix with the plums, shallot, herbs, brandy and wine, and leave to marinate for 4 hours. Lift out the chicken and plums from the marinade.

Line a 1.2 litre/2 pint terrine with the bacon. Arrange a thin layer of chicken and plums on the base. Sprinkle with salt and pepper to taste, then cover with a single layer of gelatine, trimmed to fit without overlapping. Repeat until all the chicken, plums and gelatine are used up. Pour over the marinade. Cover the surface with foil and put on the lid.

Stand the terrine in a roasting tray filled with water to a depth of 2.5 cm/1 inch and bake in a preheated oven, 150°C/300°F/gas mark 2, for 2 hours, until the juices run clear rather than pink. Lift out of the roasting tray and cool for 2 hours, then leave in the fridge to set. Just before serving, turn out and slice thickly.