Chicken terrine is a hearty, yummy dish that’s perfect for a warm winter’s evening. The natural, rich terrine is easily made with chicken breasts; you can use whatever sort of meat you like, but if you use chicken breast it will be just as tasty and delicious. The chicken terrine is also a wonderful way to use up leftover chicken. It is a recipe for chicken terrine that has been in existence for many years. It is a very popular dish and the recipe has been passed down from generation to generation.
Chicken terrine recipe is a classic dish, which can be found all over the world. It consists of a mixture of chicken and vegetables, which has been seasoned with herbs and spices. This recipe is a delicious dish that is perfect for a casual lunch or dinner. The chicken terrine becomes a layer of rich flavors and tastes like it just came out of the oven. It’s also great for parties or large gatherings because it’s very easy to make and it can be made ahead of time.
The chicken terrine is a popular dish which can be served as a starter or main course. The dish is traditionally served with bread and crackers but now it can also be served with cornichons or wine. It is also possible to serve it with other types of dishes such as potatoes, salads etc. This is a family favorite and we make it every week. It’s super easy and quick to make and will satisfy anyone’s craving for something crispy with a delicious flavor.
How To Make Chicken Terrine
Making chicken terrine for the first time is a difficult task. There are many different ways to make a chicken terrine. In this recipe, I show you how to make it in a traditional way. This tasty and easy recipe is perfect for your next meal, and if you make it again, it really is worth reviving. This chicken terrine recipe is perfect as a freezer meal or as a snack. It’s very moist and well-flavored, so it will make a great first course for a sumptuous Sunday roast. Give it a try today!
Ingredients
- Chicken breast halves (boneless and skinless), 1 ½ pound
- Fresh parsley (chopped), ¼ cup
- Shallots (chopped), 2 tablespoons
- Fresh thyme leaves or 1 teaspoon dried thyme leaves (chopped), 1 tablespoon
- Vegetable oil, 1 tablespoon
- Salt, 1 teaspoon
- 2 egg whites
- 1 small red bell pepper (chopped)
Step By Step Instructions To Make Chicken Terrine
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Line an 8 1/2×4 1/2 inch loaf pan with aluminium foil. Sprinkle parsley over the bottom of the loaf pan.
Step 3
Take out the fat from the chicken. Cut the chicken into 1-inch pieces. Place the chicken in the food processor. Process until the chicken is coarsely ground.
Step 4
Add the remaining ingredients except for the bell pepper. Blend until smooth. Combine chicken mixture and bell pepper. Spread the mixture into a pan.
Step 5
Cover the pan tightly with aluminium foil. Let it bake for an hour and remove the foil. Bake uncovered for another 20 to 30 minutes, or until the meat thermometer reads 180°F. Turn off the oven and let it stand for an hour.
Step 6
Place in the refrigerator for a minimum of three hours and a maximum of 48 hours. Remove from the refrigerator and invert onto a serving platter.
Step 7
As the terrine is ready to serve, turn it out of the dish and slice it thickly. Serve the chicken terrine with the bread and crackers & salad.
In Closing
We hope you enjoyed this chicken terrine recipe. Chicken terrine is an excellent dish to prepare for your friends and family. The chicken terrine recipe that we have shared is very simple and easy to prepare. You don’t need any special ingredients for this chicken terrine recipe. If you have any questions about this recipe, please let us know in the comment section below. We would love to hear from you!
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Chicken Terrine Recipe
Ingredients
- 1 ½ pound Chicken breast halves (boneless and skinless)
- ¼ cup Fresh parsley (chopped)
- 2 tablespoons Shallots (chopped)
- 1 tablespoon Fresh thyme leaves or 1 teaspoon dried thyme leaves (chopped)
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 2 egg whites
- 1 small red bell pepper (chopped)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8 1/2×4 1/2 inch loaf pan with aluminium foil. Sprinkle parsley over the bottom of the loaf pan.
- Take out the fat from the chicken. Cut the chicken into 1-inch pieces. Place the chicken in the food processor. Process until the chicken is coarsely ground.
- Add the remaining ingredients except for the bell pepper. Blend until smooth. Combine chicken mixture and bell pepper. Spread the mixture into a pan.
- Cover the pan tightly with aluminium foil. Let it bake for an hour and remove the foil. Bake uncovered for another 20 to 30 minutes, or until the meat thermometer reads 180°F. Turn off the oven and let it stand for an hour.
- Place in the refrigerator for a minimum of three hours and a maximum of 48 hours. Remove from the refrigerator and invert onto a serving platter.
- As the terrine is ready to serve, turn it out of the dish and slice it thickly. Serve the chicken terrine with the bread and crackers & salad.
