Chicken Terrine Recipe -French Special
Chicken terrine is a sophisticated yet approachable dish that showcases the delicate flavors and textures of chicken, often enhanced with aromatic herbs and spices. This rustic French creation involves finely blending chicken meat with cream and seasonings, then baking it in a loaf mold for a beautifully presented dish that can be served warm or chilled. Perfect for elegant gatherings, picnics, or as a charming appetizer, chicken terrine offers a delightful balance of rich, savory notes and a smooth, creamy texture, making it a standout addition to any charcuterie board or dinner spread.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
For the Terrine:
- 1 lb (450g) boneless, skinless chicken thighs
- 1/2 lb (225g) chicken breast, diced
- 1/4 cup heavy cream
- 2 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup cooked bacon or pancetta, diced (optional)
- 1/4 cup pistachios or walnuts, roughly chopped (optional)
- Fresh herbs for garnish (optional)
For the Jelly (optional):
- 1 cup chicken stock
- 1/2 tsp gelatin (or agar-agar for a vegetarian option)
How to make Chicken Terrine :
Prepare the Mixture:In a food processor, combine chicken thighs, diced chicken breast, heavy cream, Dijon mustard, garlic, thyme, salt, and pepper. Blend until smooth but still slightly chunky for texture. Stir in bacon or nuts if using.
Preheat the Oven:Preheat your oven to 325°F (160°C). Prepare a terrine mold or loaf pan by lightly greasing it and lining it with parchment paper.
Fill the Mold:Spoon the chicken mixture into the prepared mold, pressing down to remove air pockets. Smooth the top with a spatula.
Cook the Terrine:Place the filled mold in a larger baking dish. Fill the baking dish with hot water to create a water bath, ensuring the water reaches halfway up the sides of the mold. Bake for about 1 hour or until the internal temperature reaches 165°F (74°C).
Cool and Chill:Once cooked, remove the terrine from the water bath and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Jelly (optional):If using, heat the chicken stock and dissolve gelatin in it. Allow it to cool slightly, then pour it over the chilled terrine before serving. Refrigerate until set.
Serve:Carefully unmold the terrine and slice it into pieces. Garnish with fresh herbs if desired, and serve with crackers, bread, or a salad.
Recipe Notes:
Meat Variations:You can mix different types of meat (like turkey or duck) for varied flavors.
Herbs and Spices:Feel free to customize the herbs and spices according to your preference.
Serving Suggestions:Serve with pickles, chutney, or a side salad for a well-rounded dish.
Storage:The terrine can be stored in the refrigerator for up to a week. It can also be frozen, but texture may change upon thawing.
