Chicken and Leek Terrine - Chef Recipe by Simon Hicks

Ingredients

4 skinless chicken thighs
1/2 leek or spring onions
10 parsley leaves
4 chives
5 g salt and pepper
20 g butter or oil

Method

Place chicken thighs into a lightly oiled dish and roast in a moderate oven (180 C) until cooked through. Retain any cooking liquid for later.

Add butter to a pan, then add the sliced leek or spring onion and gently cook until just tender. Set aside in a bowl with a lid to keep warm.

Chop herbs and leave to one side.

While still warm, pick roasted thighs to remove skin and any cartilage.

Roughly chop the chicken, working quite fast as you want to retain the heat.

Add to a bowl with the chopped leeks and herbs and season to taste.

Add cooking juices to moisten the meat but not soaked through.

Line a loaf tin with cling film and add the terrine mix.

Place another loaf tin on top using something as a weight (such as a tinned can) to push down but not too hard.

Refrigerate overnight, remove from tin and slice.

Serve with your favourite chutney or dressing.

Terrines like this will take all sort of herbs and seasonings like truffle oil- experiment and season as you wish!

Recipe provided by St Hugo Restaurant