Do you need an extra-elegant dish to serve for a special occasion? (Like, for New Year’s Eve, maybe?) Fancy terrines and pates can include more exotic ingredients (duck liver, Caul fat, etc.). This simple recipe for a Chicken terrine is made with more basic ingredients, and can be made a day ahead, to let flavors blend. Rewarm to serve for dinner, or serve at room temperature for an appetizer or as part of a lunch or picnic. Serves 8 or so, or more as an appetizer.
INGREDIENTS
- 2 lb. plus 8 oz. raw chicken breast (divided)
- 2 TBS. Italian dressing
- 1 TBS. olive oil
- 2 TBS. cream
- 1/2 TBS. fresh, chopped parsley
- 1 tsp. tarragon
- 1/2 tsp. salt
- 2 egg whites (reserve yolk for sauce)
- 1 carrot, peeled
- 2 oz. (2/3 c. or so) fresh spinach
- 4 oz. thin-sliced ham
- 5 bay leaves:
SAUCE INGREDIENTS
- 2 egg yolks
- 1/4 c. butter
- 2 TBS. white vinegar
- 1/2 c. chicken stock
- salt to season
PREPARATION
1. Several hours ahead, marinate: > 8 oz. chicken, sliced into long, narrow strips > 2 TBS. Italian dressing
2. Meanwhile, process until fairly fine: > 2 lb. chicken
3. Add: > 1 TBS. olive oil > 2 TBS. cream > 1/2 TBS. fresh, chopped parsley > 1 tsp. tarragon > 1/2 tsp. salt > 2 egg whites (reserve yolk for sauce)
4. Steam (or microwave) until tender: > 1 carrot, peeled, sliced into long strips (like French Fries)
5. Set cooked carrot aside. Line 9×5″ loaf pan with ham: > 4 oz. thin-sliced ham
6. Assemble terrine. On top of ham, add: > Half of processed chicken/herb/egg white mix
7. Next, make a thin layer of spinach, adding: > 2 oz. fresh spinach
8. For next layer, lay strips of carrot across loaf, filling in spaces with the marinated strips of chicken: > The julienned strips of carrot > The strips of chicken
9. Top that with: > Remaining chicken/herb/egg white mix
10. Finally, on top, add: > 5 bay leaves
11. Set loaf pan in a pan of water. Weight the terrine with something like another loaf pan, set on top, filled with some water. Bake in 275 degree oven for 2 hours. Chill overnight, slice and serve cold or warm. Serve with Bearnaise Sauce if desired, on a bed on steamed spinach.
Easy Bearnaise Sauce
1. The sauce can be made in a small, heavy-bottomed sauce pan. But it’s extra easy to use the microwave. In microwaveable bowl, stir well: > 2 egg yolks
2. In another bowl, microwave 1-2 minutes, until hot: > 1/4 c. butter > 2 TBS. white vinegar > 1/2 c. chicken stock > salt to season
3. Stir heated butter/stock/vinegar mixture into the beaten egg, mixing while pouring. Microwave the whole mix again for 10 seconds. Take out and stir again, microwaving 10 seconds at a time, again as necessary until sauce thickens. Don’t microwave it for long, or it will curdle. If desired, microwave on low setting to warm slightly before serving.