Chicken Terrine: Fancy Presentation, But Do-Able!

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.

Fancy Terrine. Looks Awesome

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.

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