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Chicken terrine

By

Author: Gourmantine
Prep time
15 mins
Cook time
1 hour 10 mins
Total time
1 hour 25 mins

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Rate this recipe 4.8/5 (6 Votes)
Chicken terrine 1 Picture

Ingredients

  • 1 tablespoon butter
  • dash extra virgin olive oil
  • 1 medium carrot, grated
  • 1 onion, finely diced
  • 1 celery stick, finely chopped
  • 1 small parsnip, grated
  • 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic, chopped
  • 1 ,5 lbs 700gr minced chicken
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of semolina or bread crumbs
  • 1 tablespoon Dijon mustard
  • salt
  • freshly ground pepper
  • 1 egg
  • 1 pack of streaky bacon
  • 1 cup toasted pistachios, chopped
  • Red wine onion jam
  • 2 tablespoons extra virgin olive oil
  • 4 large onions, halved and thinly sliced
  • 2 cups red wine
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tranch rosemary
  • salt
  • freshly ground pepper
  • Horseradish lime cream
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoon horseradish
  • 1 lime, zest and juice
  • salt
  • freshly ground pepper

Details

Cooking time 125mins
Adapted from gourmantineblog.com

Preparation

Step 1

Instructions
Preheat the oven to 190C/375F.
Heat oil and butter in the pan and quickly sauté onions, celery, carrots, parsnip, and garlic for a few minutes, season with salt and pepper.
Stir in rosemary the last minute of cooking. Allow to cool a little before adding to the mince.
Thoroughly mix all the ingredients except for bacon and pistachios, season with salt and pepper.
Line a terrine case with parchments and arrange bacon streaks so they would be overlapping on each side.
Add ⅔ of terrine mince to the case, sprinkle with pistachios and add the remaining mince.
Fold the bacon on top and cover with aluminum foil.
Bake for 45 minutes, then remove foil and bake for another 10 minutes, till the bacon crisps up.
To make onion jam, heat oil in heavy based pan and cook onions medium high heat for 10-15 minutes till they start to caramelize, then add sugar.
Stir in 1 tablespoon balsamic vinegar and allow for it to bubble away.
Next you can either pour in all wine at once and slowly cook it down till jam like consistency, or if you want to have more flavor in the jam add the wine in 3-4 batches allowing each to boil down and to start to caramelize on the bottom, this will give a deeper flavor to the jam.
The last 5 minutes of cooking stir in remaining tablespoon of balsamic vinegar.
For horseradish cream, mix all ingredients and season to taste with salt and pepper.
Serve terrine warm or cold with onion jam or horseradish cream or both.

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