Chicken Terrine Recipe

I adore this recipe because it combines the richness of chicken livers and the savory goodness of prosciutto into a terrine that’s perfect for impressing friends at a dinner party. Plus, the addition of brandy adds a touch of elegance that takes this dish to the next level, making it a true standout in my culinary repertoire.

I have a passion for making dishes that are full of flavors and contrasting textures, and this Chicken Terrine is a highlight. It uses tender, boneless chicken breast; succulent chicken livers; and savory bacon to make a dish that delivers an amazing amount of protein.

The final touches—some brandy or cognac, a few fresh herbs—elevate it way above your average chicken anything.

Ingredients

Chicken Breast:
Protein source that is low in fat, and promotes muscle growth.

Chicken Livers:
Contains high levels of iron and vitamin A.

Supports visual and immune health.

Bacon:
Imparts a delicious taste, offers a reasonable amount of protein, and is very high in fat and sodium.

Heavy Cream:
A high fat content, creamy texture, and flavors that are downright robust make this one of the richest sauces of the bunch.

Eggs:
High-quality protein provides necessary nutrients and vitamins.

Onion:
Imparts sweetness when cooked, has fiber and vitamins A, C, and B6.

Garlic:
Enhances the immune system, abundant in antioxidants, contributes fragrance and taste.

Ingredient Quantities

• 1 lb (450 g) boneless, skinless chicken breast
• 1/2 lb (225 g) chicken livers, trimmed
• 1/4 lb (115 g) bacon, diced
• 1/4 cup (60 ml) heavy cream
• 2 eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp brandy or cognac
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste
• 1/2 tsp ground nutmeg
• 8 slices of prosciutto or thinly sliced bacon

Instructions

1. The oven should be preheated to 325°F (165°C). A loaf pan or terrine mold should be lightly greased and lined with prosciutto or thinly sliced bacon, which should then be allowed to drape over the edges.

2. In a food processor, combine the chicken breast and chicken livers. Pulse until roughly chopped, then add the bacon and mix until smooth.

3. Add the following ingredients to the mixture: heavy cream, eggs, brandy or cognac, thyme leaves, parsley, nutmeg, salt, and black pepper. Pulse once more until the consistency is even throughout.

4. In a small pan, using a little olive oil, sauté the onion and garlic until softened. Allow to cool slightly and then add to the meat mixture, pulsing until fully incorporated.

5. Pour the blended mixture into the ready mold, pushing down lightly to guarantee that no air pockets are left. Fold the prosciutto (or bacon) that is hanging over the edges of the mold back over the top of the mixture so that it is covered completely.

6. Aluminum foil covers the mold. The mold then sits in a larger baking dish, and hot water is poured into the baking dish until it reaches halfway up the sides of the mold. This creates a water bath.

7. Preheat the oven and bake in it for
1.5 to 2 hours. The internal temperature should reach 160°F (71°C).

8. Take the terrine out of the oven and allow it to cool in the water bath. After it has cooled, take it out of the mold and let it chill overnight in the refrigerator.

9. To unmold, take a butter knife and insert it gently around the edges, all the way down to the bottom. Invert onto a serving platter, and remove the terrine from the mold.

10. Cut the terrine into portions and serve it cold or at room temperature, possibly accompanied by crusty bread and a small salad.

Equipment Needed

1. Oven
2. Loaf pan or terrine mold
3. Food processor
4. Small pan
5. Knife
6. Cutting board
7. Measuring cups and spoons
8. Spatula
9. Aluminum foil
10. Large baking dish (for water bath)
11. Thermometer (for checking internal temperature)
12. Serving platter

FAQ

• Q: Can I use chicken thighs instead of chicken breast?Q: Can bone-in chicken thighs with skin be used instead?

  A: Yes, chicken thighs can be used. They provide a richer flavor, but make sure they are boneless and skinless.

• Q: Is there an alternative to using brandy or cognac?A: The brandy or cognac can be replaced with the same amount of chicken broth; or just leave it out altogether if you’re not using any alcohol.
• Q: What is the best way to line the terrine mold with prosciutto?A: Cover the bottom and sides of the mold completely with the slices of prosciutto or bacon, overlapping them slightly, and leave enough overhang to fold over the top when you are done.
• Q: Can I prepare this chicken terrine in advance?Q: Can chicken terrine be made a day ahead and stored, say, in the fridge?
• Q: What can I serve with chicken terrine?Chicken terrine goes well with pickles, chutney, a simple side salad, or crusty bread.
• Q: How do I know when the terrine is fully cooked?Q: When fully cooked, the terrine should have an internal temperature of 165°F (74°C). Let it cool slightly before unmolding, just to ensure that it’s set enough to hold its shape.

Substitutions and Variations

Boneless, skinless chicken breast: Replace with boneless, skinless turkey breast.
Liver from chickens: Replace with duck liver or liver from swine.
Substitute with either pancetta or prosciutto.
Brandy or cognac: Use dry sherry or port wine as a substitute.
Thyme leaves, fresh: Substitute fresh rosemary or dried thyme (use half the amount of dried thyme).

Pro Tips

1. Chill Ingredients Before starting, chill the chicken breast and livers in the freezer for about 15-20 minutes. This will firm them up and make it easier to achieve a smoother consistency when processing.

2. Deglaze the Pan After sautéing the onions and garlic, consider deglazing the pan with a splash of the brandy or cognac to add an extra depth of flavor to the terrine. Let it reduce slightly before adding to the mixture.

3. Wrap Layer Use overlapping slices of prosciutto or bacon when lining the mold to ensure that the terrine holds together well. This also ensures that the top layer folds neatly and completely covers the mixture for a better presentation.

4. Monitor Water Bath Regularly check the water bath during baking to ensure it doesn’t evaporate completely. Add more hot water if necessary to maintain the water level and ensure even cooking.

5. Flavor Development Allowing the terrine to sit overnight is crucial not just for setting but also for developing flavors. You can even make it a day or two in advance for the best taste as it allows the flavors to meld together beautifully.