Chicken & Vegetable Terrine
Submitted by poncho75
A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIf you’ve ever sliced into a terrine at a French bistro and wondered how those gorgeous vegetable layers got in there, here’s your answer.
Ground chicken gets pureed silky-smooth with shallots, garlic, breadcrumbs, and a splash of champagne, then layered in a loaf pan with precision-cut carrot strips, parboiled green beans, and a dramatic row of black olives running down the center.
Baked gently in a water bath, the terrine sets into a firm, sliceable loaf that looks like a work of art when you cut into it.
Serve it at room temperature with crusty bread, cornichons, and whole-grain mustard for a starter that will have your guests convinced you trained in Lyon.
Chef Tips
- Cut the carrot strips as evenly as possible, about ¼ inch square. Uniform cuts make for clean, striking layers when you slice the terrine.
- Puree the chicken mixture until it’s completely smooth. Any chunks will create weak spots where the terrine can crumble.
- Tap the filled loaf pan firmly on the counter several times to knock out air bubbles that would leave holes in the finished terrine.
- Let the terrine cool for a full hour before unmolding. Patience here is the difference between a clean slice and a crumbly mess.
Ingredients
Directions
Preheat the oven to 350℉ (180℃) and lightly grease an 8×4 inch glass loaf pan.
Cut the carrots into strips the length of the carrots but only ¼ wide (should be evenly cut ¼ inch square).
Parboil for 6 to 7 minutes or until cooked through but still with some texture to them.
Purée ground chicken a little bit at a time in a food processor with the oil and vinegar and 1½ teaspoons salt and ¼ teaspoon pepper.
Add cooked shallots, garlic, bread crumbs and egg and purée until very smooth.
Divide chicken purée into 3 bowls.
In one add the carrots; in the other the green beans and leave the purée 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 purée 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 ¾ 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.
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