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1
Preheat the oven to 325 degrees, and grease a 5-by-12-inch porcelain terrine, or equivalent-sized rectangular baking dish, with the vegetable oil.
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2
Put the chicken breasts in the dish, and season with salt and freshly ground pepper to taste.
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3
Add chicken broth to cover, as well as the thyme and bay leaves.
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4
Cover the dish, and put in the oven for 30 minutes, or until the breasts are almost cooked through.
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5
Remove from the broth, reserving it, and carefully cut the breasts horizontally into three or four 1/2-inch-thick wide, flat scaloppini.
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6
Lower the oven temperature to 300 degrees.
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7
Strain the reserved chicken broth through a cotton kitchen towel; set aside 2 cups, and save the rest for another use.
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8
Heat the olive oil in a saute pan, and saute the shallots until translucent.
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9
Then pour in the balsamic vinegar to deglaze the pan, using a wooden spoon to scrape up any bits that have stuck to the bottom.
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10
Season with salt and pepper, and set aside.
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11
Put a layer of chicken slices in the bottom of the terrine or baking dish, cutting some slices into pieces to make an even layer.
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12
Sprinkle over the top a third of the shallots, a third of the pistachio nuts, a third of the hazelnuts, and 1 teaspoon of the curry powder.
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13
Make two more layers like that of the chicken, shallots, nuts, and curry, ending with a fourth layer of chicken.
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14
Mix the 2 cups reserved chicken broth with the gelatin.
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15
Stir to dissolve, about 2 minutes of stirring.
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16
Once dissolved, pour the broth over the layered chicken, up to 1/2 inch from the top of the terrine.
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17
Cover with a piece of parchment paper, and place weights on top of the parchment.
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18
Put the terrine in a larger baking dish, and pour about 4 cups boiling water all around, to make a bain-marie.
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19
Carefully set in the oven and bake for 45 minutes.
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20
Cool, and refrigerate, with the weights in place, for 1 day, to allow the gelatin to set.
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21
When ready to serve, run a knife around the edges of the terrine to loosen it from the pan, then put a plate over the terrine and flip it over to unmold.
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22
Cut into 1/2-inch slices, and serve with slices of the apple on the side.
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23
I also like to serve it with lettuce salad tossed with a red-wine vinaigrette.
