Chicken Terrine

This recipe comes from Terrine, by Stephane Reynaud. I received this book as a holiday gift, and this was the first recipe that I had the ingredients for on hand, so I just tried it on a whim.

The chicken terrine tastes like a sophisticated meat loaf. It’s a bit softer and smoother than a traditional meat loaf, and has hints of nutmeg, garlic and cream.

Chicken Terrine

2 boneless skinless chicken breasts (about 1 pound), roughly diced
4 eggs
1 cup heavy cream
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
1 Tbsp olive oil
pinch of nutmeg
salt and pepper to taste (about 1/2 tsp each for me)

Preheat oven to 350. Saute the shallots and garlic in olive oil over low heat until soft, about 5 minutes. Combine all the ingredients into a blender or food processor and blend until smooth. Transfer to a terrine mold, place it in a boiling water bath about half way up the terrine, cover and bake until the internal temperature reads 140, about an hour. Serve hot or cold.

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