Chicken Terrine with Herbs

By corlear

Terrine de Poulet aux Herbes

Serve this terrine as a starter with pickled onions and gherkins, or as a main course with a mixed salad.

Ingredients

• 8 rashers bacon
• 3 fresh sage leaves
• 200 g / 7oz boneless veal shoulder
• 150 g / 5 ½ oz back bacon, rinded
• 125 g / 4 ½ oz uncooked ham
• 75 ml / 2 ½fl oz single cream
• 1 egg
• 1 tbsp marc or brandy
• 2 small bunches fresh parsley, finely chopped
• 3 sprigs fresh tarragon, finely chopped
• 1 small bunch fresh chives, finely chopped
• 2 chIcken breasts and 2 chicken legs, boned, skinned and cut into strips 15cm / 6 in long and 1cm / 1/2 in thick
• salt
• freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Preheat the oven to 200°C/400°F/gas mark 6.

Line a deep 20cm / 8 in oven-proof terrine with 5 bacon rashers and the sage leaves, overlapping them to make a lattice pattern.

In a food processor, mince the veal, the back bacon and half the ham. Cut the remaining ham into small cubes.

In a small bowl mix the cream with the egg, marc or brandy, herbs, salt and pepper, then add the minced meat. If the ham is already very salty be careful not to add too much salt. To check the seasoning, quickly fry a teaspoon of the mixture in a small frying pan and taste. Adjust the seasoning if necessary.

Cover the bacon rashers with a layer of the meat mixture, then a layer of chicken, then cubed ham. Continue layering, ending with the meat mixture and remaining bacon rashers. Place the ternne in a roasting tin and pour in enough water to come halfway up the sides.

Cook for 1 hour until the meat has completely shrunk away from the sides. Remove from the oven and leave to cool, then cover and chill for at least 12 hours.