chicken terrine

Let your food processor do all of the work in this savory, herb-flecked party spread.

Chicken Terrine

parsley

chicken breast

shallots

thyme leaves thyme leaves

vegetable oil

salt

red bell pepper, chopped (1/2 cup)

Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan. 

Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.

Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour. 

Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. It can be made up to three days ahead

Chicken terrine with leeks & apricots

chicken

chicken stock (you can buy this ready-made)

bay leaves

thyme

leeks, finely chopped (keep the trimmings)

black peppercorns

butter

banana shallots

smoked streaky bacon

garlic

chicken breasts

soft dried apricots

brandy

leaf gelatine

toast drizzled

Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.

Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.

Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.

Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.

Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly – overnight is best. Can be made up to three days ahead.

To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

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Top 2 chicken terrine recipes from across the web

The most viewed chicken terrine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Terrine

Chicken terrine with leeks & aprico...

The most viewed chicken terrine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine