If you are a fan of terrines, and they do make a wonderful starter or part of a mezze or picnic, then the flavours of this chicken and parsley terrine are ones you will fall in love with. With or without the zucchini salad, this terrine packs a real punch of Mediterranean flavours and it really is one of my favourites.
Chicken and parsley terrine with zucchini salad
10 golden shallots
1 chicken (about 1.4kg)
750ml dry white wine
2 carrots, coarsely chopped
1 leek (white part only), finely chopped
5 flat-leaf parsley sprigs, plus 1 cup (loosely packed) flat-leaf parsley, finely chopped
2 thyme sprigs
2 fresh bay leaves
2 garlic cloves
1 tablespoon white peppercorns
4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
Finely grated rind of 3 lemons
Zucchini Salad
40g quinoa, rinsed under cold water
50ml dry white wine vinegar
Juice of 3 lemons
3 fresh bay leaves
1 garlic clove
150ml extra-virgin olive oil
3 zucchini, thinly sliced lengthways on a mandolin
Halve 5 shallots lengthways. Rinse the chicken, then place in a large saucepan with the halved shallots, wine, carrot, leek, parsley sprigs, thyme, bay leaves, garlic and peppercorns, and cover with cold water. Season to taste and simmer over low heat until the chicken is cooked through (25-35 minutes). Transfer chicken to a plate, strain stock through a sieve lined with muslin into a clean saucepan (discard solids) and simmer over medium heat until reduced to 500ml (25-30 minutes). Season to taste, squeeze excess water from the gelatine and stir into the stock to dissolve.
Shred the chicken meat (discard skin and bones) and pour half the stock over the meat and set aside to cool slightly. Finely chop the remaining shallots and add to the meat with finely chopped parsley and lemon rind. Press mixture into a 2-litre terrine mould or loaf tin lined with plastic wrap. Pour over the remaining stock (there may be a little stock left over) and press lightly. Wrap in plastic wrap, weight with food cans and refrigerate to set (6 hours). To serve, carefully turn out onto a serving platter or board and cut into thick slices.
For zucchini salad, boil quinoa in a saucepan of salted water until tender (10-12 minutes), drain well and set aside to cool. Process vinegar, lemon juice, bay leaves, garlic, 100ml olive oil and 100ml water in a food processor until combined. Strain through a fine sieve into a bowl (discard solids), add remaining oil, whisk to combine and season to taste. Place zucchini in a bowl, pour dressing over , add quinoa, season to taste and set aside until zucchini softens slightly (3-4 minutes).
Serve with a crisp white wine.
