Traditional Chicken Terrine Recipe
This is an excellent terrine to make for a special occasion. It is rich and filling, and ever so tasty.
Ingredients
- 650 gram-1 kg boneless skinless chicken, cut into 1cm cubes (You need to experiment with the quantity to achieve a balance of flavours that suits you)
- 300 gr Pancetta or Parma ham, or bacon that has been boiled so it can be eaten with the terrine when it is together. You may need more bacon depending on the shrinkage after it is cooked.
- 50 gr dried Porcini mushrooms
- 2 tablespoon good quality olive oil
- 6 echalion Banana shallots, peeled and finely chopped
- 2 cloves of garlic peeled and crushed
- 20 gr flat leaf parsley finely chopped (You can use more, if you prefer, but not more than 40gm in total)
- 20 gr fresh tarragon finely chopped
- 100 mililitre dry white wine
- Good grating of nutmeg
- salt and freshly ground black pepper
Instructions
- Set oven to a moderate heat 325°F/165°C/Gas 3.
- Heat the olive oil in a frying pan, and when it is hot (but not smoking), add the shallots. Cook over a fairly high heat for 5 minutes until slightly tinged with brown at the edges (but not burnt).
- Then add the garlic and cook for 1 more minute. Remove from heat, and set aside to cool completely.
- Use 200gm of the Pancetta to line the terrine dish; make sure that the slices overlap, especially on the base, and that there is enough overhang to cover the top once the dish is filled.
- Finely slice the rest of the Pancetta, and put it in a large bowl with the chicken.
- Put the porcini in another bowl and add 200ml of boiling water. Soak for not less than 10 minutes.
- Strain the mushrooms, reserving the soaking liquid, and chop finely.
- Put the liquid from the mushrooms in a pan over a high heat and reduce to 1 tbsp. Allow to cool.
- Add the herbs to the chicken and Pancetta along with the cooled shallots, white wine and mushrooms, and season very well with salt, pepper and nutmeg.
- Strain the reduced mushroom liquid, then add it to the meat mixture. Give the whole thing a good mix with clean hands.
- Pack the mixture into the lined terrine dish/tin, and cover well with overlapping Pancetta, making sure there are no gaps. [If using a terrine dish, cover the surface of the terrine with baking parchment, and then put the lid on. If using a loaf tin, cover the surface of the terrine with a layer of baking parchment, followed by a double layer of foil folded under the rim to seal.]
- Place the dish in a roasting tin and pour in enough boiling water to come halfway up the sides. Place on the middle shelf of the oven and cook for 1 hour if using a terrine dish, or 1 hour 15 minutes if using a loaf tin.
- Remove from the oven and uncover. Insert a metal skewer into the centre and wait for a few seconds. The juices should run clear: place the tip of the skewer against your bottom lip; if it is hot and the terrine feels firm to touch, then it is done. [If you have a kitchen thermometer, insert this into the centre of the terrine – the core temperature should be at or above 160°F/70°C.]
- Empty the water from the roasting tin, and return the terrine to it. Cover the terrine with baking parchment, and now press the terrine by using a piece of thick card to fit the top of the dish, cover with foil, place weights on top and leave for at least 1 hour. This will make terrine cleaner to slice without breaking into pieces.
- Remove the weights, and cover the terrine with the lid or fresh foil. When cool, chill in a fridge.
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