This chicken terrine with tomatoes and basil is just perfect if you feel a bit overwhelmed at the end of the day. Make it with what you have in your pantry and watch your little ones — who usually don’t like chicken — licking their plates… At worst, kids could depart these strange things that are pine nuts and sun-dried tomatoes… Fair enough. Terrine is also a great dish if you’re planning to entertain. Serve at a party with slices of country bread for a wonderful appetizer.
Photo credit: © Eatwell101.com
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.
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 folding 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.
Chicken Terrine Recipe
- 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
Instructions
- Preheat oven to 360°F (180°C).
- Drain the dried tomatoes and dice them.
- Toast the pine nuts in a dry pan, without any fat.
- Chop the parsley.
- 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.
- 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.
- Pour the mixture into the terrine mould. Packing well and folding with parchment paper.
- Place the terrine mould into a large pot full of water and bake for 50 minutes.
- 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.
- Serve with a tomato, pasta, or arugula salad.
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