POACH THE CHICKEN: Place the chicken in a large, heavy-based saucepan with all other poached chicken ingredients. Cover with cold water, then bring to a simmer over medium heat. Reduce the heat to low and simmer gently for 1 hour. Remove from the heat, transfer the chicken to a plate and set aside to cool. Reserve the poaching liquid.

REDUCE POACHING LIQUID: Strain the poaching liquid through a sieve and discard the solids. Transfer 500ml (2 cups) to a clean saucepan and simmer for 15 minutes until reduced by half. Set aside.

LINE THE TERRINE FORM: Line a 900g / 2 lb. capacity loaf pan with clingfilm. Line the base and the sides with approximately 8 slices of prosciutto. Soak the gelatine sheets in a bowl of cold water.

COOK THE LEEK: Heat the butter in a small pan until melted. Add the leek, garlic and bacon and cook gently until softened. Season well with salt and pepper, stir through the parsley and remove from the heat.

SHRED THE CHICKEN AND ASSEMBLE: Shred as much meat as possible from the chicken into large chunks, discarding the skin. Layer into the prepared loaf pan, alternating with the cooked leek mixture, apricots and capers.

ADD THE GELATINE AND STOCK: Taste the reduced stock and season with salt if necessary. One by one, squeeze the excess water out of the gelatine sheets and stir into the warm stock until dissolved. Pour the stock evenly over the terrine. Top with the remaining prosciutto, then use the clingfilm to fold over the top.

CHILL: Chill the terrine for 8 hours or overnight.

SLICE AND SERVE: When the terrine has fully set, remove it from the fridge and invert it onto a chopping board. Pull back the clingfilm gently and use a sharp knife to slice thickly. Serve with crusty bread and a good chutney or relish.