Smoked chicken and sun-dried tomato terrine with black olive and caper relish

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

Terrines are an impressive and elegant way to dress your dinner or buffet table, but a few slices served with a salad would also make an ideal first course or lunch.


  • 1 smoked chicken, weighing about 1 kg (2 lb)
  • 4 large chicken legs<


  1. With a sharp knife, cut down each side of the breastbone of the smoked chicken, remove the wings and set aside the two breast pieces. Remove the skin and cut away the leg meat from the chicken, discarding the bones. Mince or finely chop the leg meat in a food processor and set aside.
  2. With a small sharp knife scrape the flesh from the raw chicken legs, following