This easy and quick chicken and vegetable terrine is light and flavorful, pair this chicken terrine with a mixed salad for a light lunch or wonderful starter if you are entertaining, great for gatherings or backyard parties too!
Here I made this chicken terrine with red bell peppers, carrots, green peas and ham, you can make it with the vegetables you like or have on hand, the ham is optional, it can be omitted or replaced with bacon.
The vegetables are quickly sautéed and seasoned to dry them up before being added to the processed chicken, then the chicken and vegetables are thoroughly incorporated, pressed into a loaf pan and baked in a water bath for 40 minutes.
This chicken terrine is best eaten cold and can be stored well wrapped in plastic wrap in your refrigerator about 2 days.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1.5-pound (675 g.) Chicken breast, cut in a few chunks
4 egg whites
3 tbsp. heavy cream
1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
3 carrots, cut in 1/2-inch bits
1 1/2 red bell pepper, cut in 1/2-inch bits
1 cup frozen green peas
1 garlic clove, pressed
1 shallot, thinly chopped
Salt and pepper to taste
Some olive oil for cooking
1 thick slice of ham, cut in 1/2-inch bits
1 9-inch (23 cm) loaf pan
1 baking casserole pan about 12-inch for the water bath
Into a large frying pan, heat some olive oil, add the carrots and 1/4 cup water, cook until the water is almost all evaporated, add the bell peppers, chopped shallot and garlic, season to taste and cook 3 or 4 minutes, we don’t want to cook them through, only precooked, set aside to cool in a shallow dish or bowl, add the green peas and toss
Add the chicken into the bowl of a food processor together with the egg whites, heavy cream, salt, pepper and paprika, process until smooth, cook about a tbsp of the mixture into your microwave, taste and adjust seasoning if necessary
Pre-heat your oven to 400°F (200°C), bring to boil two quarts of water, butter and line the loaf pan with parchment paper with an overlap
Into a large bowl, add the chicken, ham bits and vegetables, mix thoroughly together with a spatula, press into the loaf pan, even the surface, put the loaf pan into the casserole pan, put both into the oven, pour boiling water up to mid height of the loaf pan, bake for 45 minutes or until a toothpick inserted into the center comes out clean
Put a cooling rack on top of a baking sheet, turn the terrine over the cooling rack to drain and cool completely
Serve with a mixed salad for a light meal, a delicious starter if you are entertaining or bring to picnics and gatherings, I like it with a side of sauce made of mayo, ketchup and Cayenne
Recipe adapted and translated from Ma Fleur d’Oranger
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