CHICKEN AND ARTICHOKE TERRINE
Steps:
- 1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.
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Melissa Wrgiht
[email protected]This terrine was delicious and elegant. I served it at a dinner party, and it was a big hit.
julfikar jewel
[email protected]This terrine is a must-try for any chicken and artichoke lover.
ItsThEhsan
[email protected]I used a store-bought puff pastry crust to save time, and it worked out great. The terrine was still delicious and looked impressive.
Total Rekall
[email protected]This terrine was a bit more work than I expected, but it was worth it. It was so delicious and impressive-looking.
Martialartlover Bhimsodari
[email protected]I followed the recipe exactly, and the terrine turned out perfectly. It was so delicious that I had to make it again the next week.
Frank Bennett
[email protected]I've made this terrine several times now, and it's always a crowd-pleaser. It's perfect for a special occasion or a weeknight dinner.
Taha Munir
[email protected]This terrine is a must-try for any chicken and artichoke lover.
Baby Falcon
[email protected]I love this terrine! It's so easy to make and always turns out perfect.
Alex Mathis (AdaBarber)
[email protected]The chicken and artichoke terrine was a delicious and elegant dish. I served it at a brunch party, and it was a big hit.
Ajay Mahato
[email protected]I used a store-bought puff pastry crust to save time, and it worked out great. The terrine was still delicious and looked impressive.
Joy Ruth
[email protected]This recipe was a bit more work than I expected, but it was worth it. The terrine was delicious, and my family loved it.
Veronica Rodriguez
[email protected]This terrine turned out beautifully! I was a little intimidated at first, but the instructions were easy to follow. The terrine was rich and flavorful, and the artichokes added a nice touch of texture.
Ashirafu Papa
[email protected]I've made this terrine several times now, and it's always a crowd-pleaser. The creamy chicken and artichoke filling is perfectly complemented by the crispy puff pastry crust.
Lm Target
[email protected]This chicken and artichoke terrine was a hit at my dinner party! The flavors were incredible, and the presentation was stunning. I will definitely be making this again.