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Terrine of Chicken Recipe
|Butter||1 1⁄2 Ounce (45 Gram)|
|Button mushrooms||2 Ounce, chopped (60 Gram)|
|Garlic||1 Clove (5 gm), chopped|
|Chicken livers||1 Pound, chopped (500 Gram)|
|Dry red wine||3 Tablespoon|
|Thyme||1 Teaspoon, chopped|
|Boned chicken||8 Ounce, thinly sliced (250 Gram)|
|Green peppercorns||2 Tablespoon|
|Lettuce leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 1299 Calories from Fat 630
% Daily Value*
Total Fat 71 g109.7%
Saturated Fat 33.5 g167.6%
Trans Fat 0.3 g
Cholesterol 1837.5 mg
Sodium 1601.3 mg66.7%
Total Carbohydrates 26 g8.8%
Dietary Fiber 3.1 g12.4%
Sugars 7.2 g
Protein 117 g233.2%
Vitamin A 1090.7% Vitamin C 165.2%
Calcium 17.6% Iron 280.7%
*Based on a 2000 Calorie diet
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.