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    Smoked Chicken and Tarragon Terrine

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    Smoked Chicken and Tarragon Terrine

    This involves assembly rather than cooking and needs a night in the fridge to set. Eat with crusty bread and a green salad.

    • Preparation time: 20 minutes, plus overnight setting
    • Cooking time: 3 minutes
    • Total time: 23 minutes, plus overnight setting 15 minutes

    Makes: 6 slices


    • 7½ leaves Costa Quick Dissolving Fine Leaf Gelatine
    • 300g tub Joubère Chicken Stock
    • 15g pack fresh tarragon
    • 1 small clove garlic, crushed
    • 200g tub Waitrose Marinated & Grilled Red & Yellow Peppers
    • 2 x 100g packs Waitrose Smoked Chicken Breast
    • 200g Waitrose Sundried Tomatoes in olive oil
    • 2 tbsp mayonnaise
    • 100g crème fraîche


    1. Soak the gelatine in 100ml of the stock for 5 minutes. Meanwhile, tip the remaining stock into a small saucepan. Pull the tarragon leaves from the stalks. Roughly chop half, add to the pan with the garlic and bring just to the boil, then reduce the heat. Add the softened gelatine leaves and cold stock to the hot stock. Heat gently, stirring until the gelatine has dissolved. Pour into a jug and leave until cooled but before it begins to set (30 minutes - 1 hour).
    2. Line a 450g loaf tin with clingfilm so that it comes over the sides of the tin. Press the clingfilm gently into the corners without piercing it. Stir the stock to distribute the tarragon, then spoon a thin layer into the tin.
    3. Arrange a third of the peppers in the tin and cover with a third of the chicken slices, tearing them into pieces to fit. Add a third of the tomatoes. Pour half the remaining stock over. Repeat the layering and pour all the remaining stock over. Fold over the excess clingfilm to cover the terrine and chill overnight.
    4. Mix the mayonnaise and crème fraîche with the reserved tarragon and plenty of black pepper. Turn into a small dish, cover with clingfilm and chill.
    5. Invert the terrine onto a board and remove the clingfilm. Cover with fresh clingfilm and put back into the tin or in a rigid container to transport. Pack a really sharp knife and a small chopping board for slicing. Serve with the tarragon mayonnaise.

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    Cook's tips

    If the stock starts to set before you are ready, melt it gently, then leave to cool again.


    Average user rating

    4 stars