Terrine of Chicken Recipe
Ingredients
| Butter | 45 Gram | |
| Button mushrooms | 60 Gram, chopped | |
| 1 clove garlic, roughly chopped | ||
| Chicken livers | 500 Gram, chopped | |
| Dry red wine | 3 Tablespoon | |
| Thyme | 1 Teaspoon, chopped | |
| Salt | To Taste | |
| Brandy | 1 Tablespoon | |
| Cream | 1 Tablespoon | |
| Chicken | 250 Gram, thinly sliced | |
| 2 tablespoons green peppercorns | ||
| Lettuce leaves to garnish | ||
Directions
Melt half the butter in a pan, add the mushrooms and cook for 2 minutes.
Remove with a slotted spoon and set aside.
Add the remaining butter and garlic to the pan; cook for 1 minute.
Add the chicken livers and cook for 5 minutes.
Add the wine, thyme, and salt to taste.
Cook for 15 minutes.
Work the mixture in an electric blender until smooth, then stir in the mushrooms, brandy and cream.
Spoon a thin layer of liver mixture into a lightly greased 500 g (1 lb) terrine.
Cover with a layer of chicken, then sprinkle with a few peppercorns.
Repeat layers until all the ingredients are used, finishing with liver mixture.
Cover with a lid or foil.
Stand the dish in a roasting pan containing enough boiling water to come halfway up the sides of the dish.
Cook in a preheated moderate oven, 180°C (350°F), for 1 to 1 1/4 hours.
Cool, then chill until required.
Garnish with lettuce and serve with toast.
Remove with a slotted spoon and set aside.
Add the remaining butter and garlic to the pan; cook for 1 minute.
Add the chicken livers and cook for 5 minutes.
Add the wine, thyme, and salt to taste.
Cook for 15 minutes.
Work the mixture in an electric blender until smooth, then stir in the mushrooms, brandy and cream.
Spoon a thin layer of liver mixture into a lightly greased 500 g (1 lb) terrine.
Cover with a layer of chicken, then sprinkle with a few peppercorns.
Repeat layers until all the ingredients are used, finishing with liver mixture.
Cover with a lid or foil.
Stand the dish in a roasting pan containing enough boiling water to come halfway up the sides of the dish.
Cook in a preheated moderate oven, 180°C (350°F), for 1 to 1 1/4 hours.
Cool, then chill until required.
Garnish with lettuce and serve with toast.
Chef
