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Chicken and red wine terrine with braised shallots

You'll need

4 chicken Marylands (about 350gm each) 500 ml each red wine and tawny 2 each carrots and celery stalks, finely chopped 1 onion, finely chopped ½ celeriac (about 150gm), finely chopped 2 garlic cloves, crushed 1 star anise ½ tsp black peppercorns 60 ml (¼ cup) olive oil 500 ml (2 cups) veal stock 4 chicken breasts (about 200gm each), flattened to 2cm thick with a meat mallet 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes 4 thin prosciutto slices 1 tbsp vegetable oil, plus extra for deep-frying To serve: flat-leaf parsley leaves (optional) 20 gm butter, coarsely chopped   Braised shallots 18 small golden shallots 150 ml each red wine and tawny 50 ml cassis liqueur 1 tbsp brown sugar


  • 01
  • Combine chicken Marylands in a non-reactive container with wine, tawny, vegetables and spices. Cover and refrigerate to marinate (8 hours-overnight).
  • 02
  • Preheat oven to 160C. Remove chicken and pat dry with absorbent paper. Heat oil in a casserole over medium heat, add chicken skin-side down and cook until golden (2-3 minutes each side). Transfer to a plate and set aside.
  • 03
  • Strain marinade through a fine sieve into a jug (reserve liquid). Add vegetables to casserole, stir occasionally over medium-high heat until golden (8-10 minutes), add reserved marinade and reduce by half (20-25 minutes). Add stock and marinated chicken, cover with lid and braise in oven until chicken is falling from the bone (1-1½ hours). Remove chicken and, when cool enough to handle, coarsely shred (discard skin and bone) and set aside.
  • 04
  • Strain braising liquid through a fine sieve into a saucepan (discard vegetables) and simmer over medium heat until reduced to a sauce consistency (20-25 minutes), then refrigerate until set (overnight).
  • 05
  • Meanwhile, line the base of a 12cm x 28cm loaf tin with half the chicken breasts, top with half the gelatine leaves, cover with shredded chicken, season to taste, top with remaining gelatine leaves, then top with remaining> chicken breasts. Cover with baking paper then foil, place in a roasting pan and pour in enough hot water to come halfway up sides of tin. Bake until a meat thermometer reads 65C (40-50 minutes). Remove tin from water, cool to room temperature, then refrigerate, weighted lightly with food cans, until chilled and firm (overnight).
  • 06
  • For braised shallots, combine ingredients in a small non-reactive container, cover and refrigerate to marinate (6 hours-overnight). Before serving, transfer to a saucepan, stir occasionally over low heat until shallots are tender (25-30 minutes), season to taste and keep warm.
  • 07
  • Meanwhile, preheat oven to 160C. Place prosciutto on an oven tray lined with baking paper, top with another sheet of baking paper then another oven tray and roast until crisp (8-10 minutes). Set aside.
  • 08
  • Heat vegetable oil to 180C in a deep frying pan over high heat, add parsley (be careful as hot oil will spit), deep-fry until crisp (30 seconds), drain on absorbent paper, set aside.
  • 09
  • Dip tin in hot water to loosen terrine, invert terrine onto a board and thickly slice. Heat oil in a large frying pan over high heat and fry terrine in batches until golden, turning once (2-3 minutes each side). Keep warm in oven.
  • 10
  • Warm reduced braising liquid in a small saucepan over low heat, then whisk in butter. Serve terrine with braised shallots, drizzled with sauce and scattered with prosciutto and fried parsley.
This recipe is from the July 2011 issue of Australian Gourmet Traveller.

“Peter Reffell’s chicken terrine at Melbourne’s Left Bank is the best I’ve had outside France. Would you request the recipe, please?”
Ian Stewart, Waverton, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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