Preparation time: 20 minutes – Cooking time: 50 minutes – Resting time: 5 hours minimum
Ingredients list for the light chicken terrine
- 2/3 lb (300g) minced chicken meat — you can use chicken leftovers if you want.
- 1/2 lb (200g) chicken breast cut into pieces or strips
- 1 3/4 oz (50g) dried tomatoes
- 1 3/4 oz (50g) pine nuts
- 3 1/2 oz (100g) heavy cream
- A nice handful of basil leaves
- A bit of red bell pepper
- Salt and pepper
- Olive oil
You’ll need a terrine mould.
Cooking directions
1. Preheat oven to 360°F (180°C).
2. Drain the dried tomatoes and dice them.
3. Toast the pine nuts in a dry pan, without any fat.
4. Chop the parsley.
5. Using a brush, grease the sides and bottom of a large bowl. Line a terrine mould with parchment paper or foil. Brush with a bit of olive oil.
6. In the large bowl, mix chicken meat, chicken breast, diced dried tomatoes, pine nuts, heavy cream, diced red pepper and chopped basil. Add salt and pepper to your liking.
7. Pour the mixture into the terrine mould. Packing well and fold with parchment paper.
8. Place the terrine mould into a large pot full of water and bake for 50 minutes.
9. Let cool in the oven. When the terrine is at room temperature, put it into the refrigerator for at least 5 hours. You can remove the parchment paper for presentation.
10. Serve with a tomato, pasta or arugula salad.
