Chicken & Vegetable Terrine

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Elegant layered chicken mousse with vibrant carrot and green bean ribbons
Chicken & Vegetable Terrine recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This refined Chicken & Vegetable Terrine transforms simple ingredients into a stunning centerpiece. A smooth, savory chicken mousse serves as the binder for distinct layers of bright orange carrots and tender haricots verts. The addition of pitted Niçoise olives adds a briny depth that cuts through the richness. Perfect for entertaining, this terrine looks impressive but is surprisingly manageable. It benefits from chilling overnight, which allows the flavors to meld and the texture to set firm for clean slicing. Serve it as a sophisticated appetizer or a light main course alongside a crisp green salad.

Chicken & Vegetable Terrine recipe image
Print Recipe
0 Add to Favorites

Chicken & Vegetable Terrine

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 23.3

Description

This refined Chicken & Vegetable Terrine transforms simple ingredients into a stunning centerpiece. A smooth, savory chicken mousse serves as the binder for distinct layers of bright orange carrots and tender haricots verts. The addition of pitted Ni&# 195;§oise olives adds a briny depth that cuts through the richness. Perfect for entertaining, this terrine looks impressive but is surprisingly manageable. It benefits from chilling overnight, which allows the flavors to meld and the texture to set firm for clean slicing. Serve it as a sophisticated appetizer or a light main course alongside a crisp green salad.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8x4-inch glass loaf pan.
  2. Cut the peeled carrots into strips the length of the pan, ensuring each strip is approximately 1/4 inch square.
  3. Parboil the carrot strips and haricots verts in salted boiling water for 6 to 7 minutes until tender-crisp; drain and rinse under cold water.
  4. In a food processor, puree the ground chicken with vegetable oil, Champagne vinegar, salt, and pepper until smooth.
  5. Add the cooked shallots, minced garlic, bread crumbs, and beaten egg to the processor; blend until the mixture is completely homogeneous.
  6. Divide the chicken puree evenly among three separate bowls.
  7. Stir the prepared carrot strips into one bowl of puree, the haricots verts into the second bowl, and leave the third bowl plain.
  8. Spread a thin layer of the plain chicken puree on the bottom of the prepared loaf pan.
  9. Layer the carrot-chicken mixture over the plain layer, arranging the carrots in straight, parallel lines.
  10. Spread the green bean-chicken mixture over the carrot layer, aligning the beans perpendicular to the carrots for a visual contrast.
  11. Spread a thin layer of plain chicken puree over the green beans to coat them.
  12. Place a single row of pitted Niçoise olives down the center of the terrine.
  13. Dot the olives with a paper-thin layer of plain chicken puree.
  14. Repeat the layering process: add another layer of green bean mixture, followed by the carrot mixture, and finally top with the remaining plain chicken puree.
  15. Smooth the top surface with a spatula to ensure it is even.
  16. Cover the terrine directly with buttered parchment paper, then cover tightly with aluminum foil.
  17. Tap the loaf pan firmly on the counter a few times to release any trapped air bubbles.
  18. Place the loaf pan in a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the loaf pan (bain-marie).
  19. Bake for 1 hour, or until the internal temperature reaches 160°F (71°C).
  20. Remove from the oven and let the terrine rest in the water bath for 1 hour.
  21. Drain any excess water from the loaf pan, keeping the foil cover on.
  22. Run a sharp knife around the edges to loosen the terrine, then invert it onto a cutting board.
  23. Pat dry with paper towels, then wrap tightly in plastic wrap followed by foil.
  24. Refrigerate for at least 3 hours, preferably overnight, to set before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 23.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 39.2mg2%
Total Carbohydrate 5.7g2%
Dietary Fiber 1.6g7%
Sugars 2.7g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken terrine, pâté, vegetable layers, carrots, haricots verts, green beans, niçoise olives, gastronomy, appetizer, charcuterie, entertaining, make-ahead, baked, mousse, french cuisine, savory, party food
Recipe Card powered by WP Delicious

Leave a Comment