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
© 1990 Joyce Molyneux. All rights reserved.