Chicken and pork terrine

James Martin layers tender moist chicken and succulent pork with Armagnac and herbs in this tempting terrine
By James Martin
Chicken and pork terrine
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 50 minutes
  • Effort: medium


For the farce meat

  • 1 chicken
  • 200 g pork, back fat
  • 100 g ham
  • 300 g veal fillets
  • 500 ml double cream
  • 1 eggs
  • 100 ml armagnac

To build the terrine

  • 3 tbsp parsley, finely chopped
  • 3 tbsp chives, finely chopped
  • 2 tbsp tarragon, finely chopped
  • 1 tbsp butter
  • 2 shallots, finely chopped
  • 20 slices rashers of streaky bacon
  • 200 g cooked ham, sliced
  • 1 pinches black pepper


1. Remove the chicken flesh from the bones and place the breast fillets in the refrigerator.

2. Thinly slice enough back fat to line and cover a terrine measuring 28x16x6cm.

3. Cut all the meats and the remaining back fat into thin strips. Put the meat through a mincing machine twice, together with the meat from the boned chicken legs and the chicken liver.

4. Put the minced meats into a well-chilled bowl and work the mixture with a wooden spatula. Stir in the cream, egg and Armagnac.

5. Add 2.5 teaspoons of salt per kg meat and season with freshly ground black pepper. This is the farce.

6. Heat the butter in a small saucepan and gently fry the shallots for 2-3 minutes. Let the mixture cool, and then add the herbs. Slice the chicken breasts into strips 2cm wide. Roll the strips in the melted butter, then in the chopped herbs and shallots. Set aside on a plate.

7. Set the oven to 200°C/gas 6. Line the terrine mould with the sliced streaky bacon. Spread half the farce over the bottom of the terrine, then make a layer of sliced chicken breast, then sliced ham. Continue to layer the ham, farce and chicken mix, until it is all used up, and then top with the remaining bacon.

8. Place the terrine in a roasting pan and pour in enough hot water to come three quarters up the side of the terrine. Cook for 1 hour.

9. Remove from the oven and place a board and a weight of about 500g on the terrine to compress it gently until it has cooled completely.

10. Serve with pear chutney and dressed salad leaves.

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