Chicken Terrine with Cumberland Sauce

Ingredients

• 600 g Chicken breast fillet
• 5 sheets white gelatin
• 1 Shallot
• 2 tbsp Vegetable oil
• Salt
• black pepper (freshly ground)
• 150 ml whipping cream (at least 30% fat content)
• 250 ml vegetable broth
• 200 g red currants
• 1 untreated orange
• 1 untreated lemon
• 3 tbsp currant jelly
• 0.5 tsp Peppercorns
• 0.5 tsp mustard powder
• 1 tsp oil
• Worcestershire sauce
• 20 ml port wine
• Salt

Instructions

1. 1.

   Wash the chicken breast fillet, pat dry and cut into bite‑size cubes. Soak the gelatin in cold water. Peel the shallot and sauté it for 1–2 minutes until translucent in a hot pan with oil. Add the chicken cubes, season with salt and pepper, and brown for 3–5 minutes. Remove one third of the cubes and set aside. Pour the remaining cubes with cream and broth over the pan and simmer for 15–20 minutes on medium heat. Take off the heat, transfer to a blender and puree finely. Mix in the reserved chicken cubes. Stir in the drained gelatin and pour the mixture into a loaf pan lined with plastic wrap. Refrigerate for at least 4 hours.

2. 2.

   Peel the shallot, finely chop it and sauté with crushed peppercorns in hot oil. Deglaze with lemon and orange juice and add the currants. Add the jelly, grated zest and mustard powder and simmer until thickened for about 10 minutes. Remove from heat, season with salt, Worcestershire sauce and port wine, then let cool. Carefully unmold the terrine and slice it; serve the slices with the Cumberland sauce.