Champagne poached chicken terrine

Terrine

• 500 g skinless chicken thigh fillets, cut into pieces (3 cm)
• 230 g skinless chicken breast fillet, cut into pieces (3 cm)
• 150 g white sparkling wine
• 350 g liquid chicken stock
• 3 sprig fresh thyme
• 1500 g water
• 150 g fresh baby spinach leaves
• 1 garlic clove
• 100 g eschalots
• 2 sprigs fresh tarragon, leaves only (optional)
• 2 sprigs fresh flat-leaf parsley, leaves only
• 50 g unsalted butter, cut into pieces (2 cm), plus extra for greasing
• 50 g shelled unsalted pistachio nuts
• 70 g pine nuts
• 100 g pouring (whipping) cream
• salt, to taste
• ground pepper, to taste
• 10 slices prosciutto

Spiced pears

• 800 g pears, peeled, cored and cut into pieces (2 cm)
• 100 g raw sugar
• 200 g apple cider vinegar
• 1 star anise
• 1 dried bay leaf
• 1 cinnamon quill
• 2 whole cloves
• 5 black peppercorns