Step 1

For the terrine: Line a 9 x 5-inch loaf pan with plastic wrap leaving an overhang on all sides. Rinse the chicken, pat dry and cut into bite-size cubes. Soften the gelatine in cold water and squeeze dry. Peel the shallot. Heat the oil in a skillet, add the shallot and sauté until translucent. Add the diced chicken, season with salt and pepper and saute until just cooked through, 3-5 minutes. Remove 1/3 of the cubes and set aside. Add the cream and the broth to the pan with the remaining chicken and simmer over medium heat for 15-20 minutes. Remove from the heat, transfer to a blender, puree and transfer to a bowl. Fold in the reserved chicken and the gelatin and pour into the loaf pan, folding the overhang over the mixture to cover. Refrigerate until set, at least 4 hours. For the Cumberland sauce: Rinse the currants, plucking them off the stems and press with a fork. Grate the orange and lemon zest and squeeze the juice.

Step 2

The shallot peel and chop finely. Crush the peppercorns. Heat the oil in a skillet and saute the shallot along with the crushed peppercorns until translucent. Add the mashed currants, lemon and orange juice. Add the red currant jelly, zests and mustard powder and simmer over low heat for 10 minutes. Remove from heat and stir in the port wine and season with salt and Worcestershire sauce and let cool. Invert the terrine onto a cutting board, remove the plastic wrap and slice. Serve with the sauce.