My Very Favorite Chicken Terrine Food

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CHICKEN TERRINE WITH SAUCE VIERGE



Chicken Terrine With Sauce Vierge image

I saw this made yesterday on my favourite food show Market Kitchen so I went to the site and found it to save here. The recipe calls for "baby" breast fillets which we call Tenderloins in Australia and are that fillet at the back that virtually just falls off. I reckon 4 tenderloins wwould equal one regular sized breast if you can't get them (the tenderloins). It looked so simple to make and would be beautiful for a summer brunch, lunch or picnic.

Provided by JustJanS

Categories     Chicken Breast

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons very finely chopped chives
2 tablespoons very finely chopped flat leaf parsley
1 tablespoon very finely chopped chervil
2 tablespoons very finely chopped cornichons
1 tablespoon baby capers
1 plum tomato, de-seeded and finely chopped
1 tablespoon very finely chopped red onion
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
12 tiny chicken fillets, halved horizontally (the small tenderloin)
2 egg yolks
220 ml double cream, very cold
6 -8 slices prosciutto
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped chives

Steps:

  • Sauce Vierge:.
  • combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
  • Preheat the oven to 180C/gas 4.
  • Put half the chicken fillets into a food processor and process to a smooth purée, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
  • With the motor running, add the very cold cream until you have a smooth purée.
  • Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
  • Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
  • Spoon one-third of the chicken purée into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the purée, followed by the remaining fillets, then the last of the purée.
  • Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
  • Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
  • Serve the terrine sliced with spoonfuls of sauce vierge.

Nutrition Facts : Calories 211.2, Fat 22, SaturatedFat 10.1, Cholesterol 114.2, Sodium 100.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 1.9

CHICKEN TERRINE



Chicken Terrine image

Make and share this Chicken Terrine recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 lb boneless skinless chicken breast
1 lb skinless chicken legs
1/2 lb pork, minced
1/2 lb veal, minced
1 onion, chopped
1 tablespoon butter
1 egg, lightly beaten
2 tablespoons parsley, chopped
1 1/2 teaspoons salt
1/4 teaspoon ground allspice
3 slices lemons
pepper

Steps:

  • Preheat oven to 325°F.
  • Cut chicken breasts into very thin strips and set aside.
  • Remove meat from chicken legs and chop very finely.
  • Combine meat from chicken legs with pork and veal.
  • Sauté onion in butter until soft but not brown.
  • Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
  • Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
  • Arrange lemon slices on top and cover with foil.
  • Place loaf pan in a large baking dish with once inch water.
  • Bake for 1-1/2 hours.
  • When done baking, remove foil and pour off fat.
  • Remove lemon slices.
  • Cover with fresh foil and place a weight on top.
  • Chill over night in refrigerator.

CHICKEN AND VEGETABLE TERRINE



Chicken and Vegetable Terrine image

Adapted from Cooking the Nouvelle Cuisine in America, Michele Urvater and David Liederman; April 1, 1996, Workman Publishing, 1979

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 pound carrots, peeled
3/4 pound haricots verts, parboiled for 5 minutes or until tender
1 1/4 pounds ground chicken
1/2 cup vegetable oil
1/4 cup finely chopped shallots and 1 clove garlic cooked until tender in 2 tablespoons butter
1 large clove garlic, minced
1/4 cup Champagne or white wine vinegar
1 egg lightly beaten
1/4 cup soft white bread crumbs
1/2 cup pitted black Nicoise olives
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
  • Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
  • Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
  • Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

CHICKEN AND TRUFFLE TERRINE



Chicken and Truffle Terrine image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 2h30m

Yield 10 servings

Number Of Ingredients 9

8 ounces thinly sliced bacon
1 pound skinless chicken breast
8 ounces minced pork
3 shallots minced
1 clove garlic minced
Salt and pepper
2 tablespoons chopped flat leaf parsley
6 ounces sliced truffles
10 tablespoons grain mustard

Steps:

  • Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

CHICKEN TERRINE



Chicken Terrine image

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

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 5h55m

Yield 16

Number Of Ingredients 8

1/4 cup chopped fresh parsley
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 tablespoon vegetable oil
1 teaspoon salt
2 egg whites
1 small red bell pepper, chopped (1/2 cup)

Steps:

  • 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.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg

CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE



Chicken, Prosciutto, Mortadella & Artichoke Terrine image

This great dish I originally had in a small South Carolina restaurant and absolutely fell in love it it. We had it for lunch one day and it was totally amazing. With a little help from the waiter, who also worked in the kitchen, he was able to give me a couple of parts I couldn't figure out and after a couple of tries, I came up with what ... I think is pretty close. First off it certainly is not difficult even though it sounds like it, it is NOT quick cooking, that I admit, but it certainly ISN'T expensive and again ... ISN'T hard to do. A loaf layered with chicken, ham, mortadella, salami, artichokes and parmesan cheese. Baked slow in a water bath and then chilled. Sliced and served with a garlic herb aioli for a great lunch or light dinner. I have served this as a dinner course with a bowl of fresh soup to start, and then the terrine served over some fresh baby greens, and roasted vegetables which makes for a great light meal. If you want, this can also be sliced and then cut in half or quarters and served over some greens with the aioli for a light starter. I promise the guests will love it.

Provided by SarasotaCook

Categories     Chicken Breast

Time 1h50m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts, pounded thin
3 slices mortadella (rather than a whole package, I just went to my deli and asked for 3 slices)
6 slices prosciutto (same thing as above, just ask the deli for the slices rather than buying a whole package)
3 slices salami (once again, use the deli)
1 (15 ounce) can artichoke hearts, drained (in water)
2 cups parmesan cheese, grated not shredded (I grated my own)
2 eggs, lightly beaten
16 fresh basil leaves
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 pinch cayenne
1 tablespoon lemon zest
1 cup mayonnaise
1/2 teaspoon minced garlic
1 teaspoon fresh parsley, fine chopped
1 teaspoon fresh dill, fine chopped
1 teaspoon fresh lemon juice
1 lemon, sliced

Steps:

  • Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
  • The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
  • Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
  • Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
  • Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
  • Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
  • Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
  • Layer 4: Fresh basil leaves -- All of the basil leaves.
  • Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
  • Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
  • Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
  • All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
  • Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
  • Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
  • Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!

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