Chicken, spinach, goats’ cheese & slow-roasted tomato terrine

Name: Chicken, spinach, goats’ cheese & slow-roasted tomato terrine
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: Serves 8
Cuisine: French
Ingredients: 3 skinless chicken breasts, each cut lengthways into 4; 400 g/14 oz spinach leaves; 2 tbsp unsalted butter; 1 bay leaf; 12 strips of Parma ham (prosciutto); 300 g/10½ oz Slow-Roasted Tomatoes or sun-ripened tomatoes; 4 sheets of gelatine; 12 strips of Parma ham (prosciutto); 300 ml/10½ fl oz/scant 1¼ cups Chicken Stock; 2 tsp chopped chives; 2 tsp chopped thyme leaves; 100 g/3½ oz goats’ cheese, crumbled; 300 g/10½ oz Slow-Roasted Tomatoes or sun-ripened tomatoes; fresh bread, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

This makes a perfect summer starter, especially as you can prepare it in advance and have everything ready before your guests arrive. If you have some leftover chicken from a roast, you could use that instead of cooking the chicken.

Ingredients

300 ml/10½ fl oz/scant 1¼ cups Chicken Stock
2

Europe
France
Starter
Mediterranean
Summer
Leftovers

Method

Put the stock, half the butter and the bay leaf in a saucepan over a medium heat. Bring to the boil, then turn the heat down to low, add the chicken and simmer for 10-15 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Drain and leave to one side, reserving the stock.

Line a 16 x 9cm/16¼ x 3½in terrine mould with cling fi