For the best flavor, prepare the pickled cherries three days in advance and make the chicken terrine one to two days before your picnic. This dish serves as an eye-catching centerpiece for your outdoor meal.

The vibrant pistachios add a splash of green and a satisfying crunch, while the tangy pickled cherries provide a bright contrast to the rich chicken flavor.

Ingredients (serves 6-8)

  • For the pickled cherries
    • 2.5 fl oz (75 ml) red wine vinegar
    • 3.5 oz (100 g) caster sugar
    • 1 tsp sea salt
    • Pinch of saffron
    • 7 oz (200 g) cherries, halved and pitted
  • For the terrine
    • 2 cups (500 ml) chicken stock
    • 1 1/2 sticks (200 g) unsalted butter
    • 2 small shallots, finely chopped
    • 1 small garlic clove, minced
    • 3 tsp fresh thyme
    • 10.5 oz (300 g) skinless, boneless chicken thighs, trimmed and diced
    • 3.5 oz (100 g) smoked chicken breast, diced
    • 7 oz (200 g) pork tenderloin, diced
    • 1/2 cup flat-leaf parsley, chopped
    • 1 tbsp tarragon, chopped
    • 2 lemons, finely zested
    • 1 egg, lightly beaten
    • 12 oz (350 g) smoked streaky bacon
    • 1.5 oz (40 g) dried sour cherries

Preparation Method

chicken and pistachio terrine with pickled cherries on a white board

  1. For the pickled cherries (Prepare these a few days in advance):
  2. In a small saucepan, combine the vinegar, sugar, sea salt, and saffron. Bring to a simmer, stirring for a couple of minutes, then remove from heat and allow to cool slightly.
  3. Pour the brine over the halved cherries in a bowl. Once cooled completely, cover and refrigerate for three days.
  4. For the terrine:
  5. Preheat your oven to 350°F. In a saucepan, boil the chicken stock until reduced to half its original volume (about 1 cup). Set aside.
  6. In a large skillet, melt the butter and sauté the shallots for about 10 minutes until soft but not browned. Add the garlic and 2 teaspoons of thyme, cooking for an additional 5 minutes.
  7. In a mixing bowl, combine the reduced stock, shallot mixture, chicken thighs and breast, pork, pistachios, parsley, remaining thyme, tarragon, lemon zest, egg, salt, and pepper. Gently mix until combined.
  8. Line an 8.5x4.5 inch loaf pan with overlapping strips of bacon, allowing excess to hang over the sides.
  9. Spoon half of the terrine mixture into the pan and press down firmly. Sprinkle with dried sour cherries, then top with the remaining meat mixture. Fold the bacon over the top and place two more strips of bacon across the length to secure. Tuck the ends neatly.
  10. Wrap the terrine tightly in foil (or parchment and foil) and place it in a deep roasting pan. Fill the pan with boiling water until it reaches halfway up the sides of the terrine.
  11. Bake for about an hour, or until the center is firm to the touch.
  12. Cool in the pan, then unwrap and tightly cover with plastic wrap. Weight it down with cans or a heavy object and refrigerate overnight.
  13. Slice and serve with the drained pickled cherries, salad greens, and toasted rustic bread.

This terrine is perfect for a picnic. Bring it in its tin and transfer to a wooden serving board for slicing when ready to enjoy. Consider using a Samhita acacia wood cutting board from Amazon for a charming rustic touch.