Chicken terrine with herbs

Chicken terrine with herbs

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Here is the delicious recipe for chicken terrine with herbs, as tasty as it is fragrant.

Ingredients for 4 persons

  • 1/2 chicken boneless (700 to 800 g)
  • 110 g of breast pork fresh
  • 50 g of ham white (heel)
  • 150 g of veal (nuts)
  • 25 cl of cream (30% fat)
  • 1 egg
  • 5 cl of armagnac
  • 2 tbsp. tablespoon of parsley
  • 2 tbsp. tablespoon of chive
  • 2 tbsp. tablespoon oftarragon
  • 2 shallots
  • 15 g semi-salted butter
  • 200 g fat bacon bard
  • Salt pepper

Chicken terrine with herbs

  • Wash and chop the herbs.
  • Peel, wash and finely chop the shallot.
  • Cut the meats into strips (reserve a chicken fillet). Chop.

In a salad bowl,

  • Work the filling thus obtained with the cream, egg and armagnac.
  • Season.
  • Melt the butter, sweat the shallot in it.
  • Let cool and add to the contents of the bowl.
  • Cut the remaining chicken fillet into large strips.
  • Line the terrine with bards, distribute half of the stuffing, place the strips of chicken fillet on top.
  • Cover with remaining stuffing and a layer of bards.
  • Let stand in the cold for a few hours.
  • Pour 1.5 liters of water into the lower part of a steamer.
  • Bring to a boil and cook the terrine in the upper part for 45 to 50 minutes.

Preheat the oven to 180 ° C (th.6).

  • Bake the terrine for 10 to 15 minutes to color its surface.
  • Remove from the oven, place a small board with a weight on it until it cools.

Chef's B.A.BA

Seasoning basis per kilo of meat:
- 20 g of salt
- 5 g of pepper

Recipe: CIDIL, Photo: C. Herlédan

Video: Le Creuset Kitchen Sessions with Executive Chef Joseph Lenn - Sweet Tea Chicken Terrine (August 2022).