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1
Preheat oven to 350 degrees.
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2
Remove skin and visible fat from chicken pieces.
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3
Mince parsley in a food processor.
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4
Dice ham or bacon.
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5
Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably.
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6
Place the minced parsley in the bottom.
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7
It should fill the terrine to the depth of about an inch.
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8
Strew the ham or bacon pieces over the parsley.
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9
Place the chicken pieces on top of the ham.
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10
Sprinkle onion, tarragon and other seasonings over the chicken.
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11
(Add salt only if desired; the stock may be very salty when it has been reduced.)
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12
Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
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13
While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor.
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14
If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out.
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15
Roll out the pastry in a shape and size to fit the top of the terrine.
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16
Add reduced the stock and cream to the chicken mixture.
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17
Place the pastry over the top, trimming the edges to fit.
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18
Make a few gashes in the top of the pastry.
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19
Beat the last egg with a little water, and paint the surface of the pastry crust.
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20
If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
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21
Place the pie in the oven, and bake for approximately 1 hour.
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22
During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust.
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23
Serve immediately when done.
