Chicken Terrine

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Chicken Terrine


This is my first own Chicken terrine without gelatine..I am happy with the results despite a couple of mistakes. First of all I used creamed mushrooms which made the terrine look a bit soggy in the middle,,lol…but that’s all that I found in my cupboard lol ,,secondly this terrine is suppose to cool in the fridge for several hours or overnight but as I made it for last night’s dinner it had only 1 hour in the fridge. But overall it was delicious…



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500g  boneless chicken breast

1 egg

1 tin. sliced mushrooms

1 teaspoon chopped parsley

4 bell Peppers

400g Spinach


Salt and pepper to taste







  1. In a small bowl, mix the egg and  minced chicken, parsley and  season.
  2. Sauté mushrooms in butter until tender.
  3. Roast the peppers.
  4. Steam the spinach until cooked.
  5. using a loaf or terrine pan put the chicken mixture, then  a layer of spinach then the mushrooms and top up with the peppers.
  6. Repeat the layers. Finish with a layer of chicken
  7. Cover with parchment paper or foil.
  8. Place a heavy weight on top of the terrine while baking to compress the layers.
  9. Place the loaf pan in a larger pan and pour in water to make a water bath. Bake for 1 hour 20 minutes in a preheated oven GM5
  10. Let the terrine cool completely at room temperature, then refrigerate in pan for several hours or overnight.
  11. To serve, carefully turn the terrine out of the pan onto a platter and slice.




Published on Chicken

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Comment on this post

mounia 03/01/2010 18:52

Superbe idée , à te la copier!

radia 03/01/2010 18:39

fabuleux ma belle très belle assiètte

JANY 03/01/2010 09:17

excellente recette ! bonne semaine ! bises et clic $ !
Jany. 03/01/2010 12:26


amour de cuisine 02/28/2010 21:14

yumi yumi in my tummy
ki$$ 02/28/2010 21:36

AurélieW 02/28/2010 20:53

j'aime l'effet de couleur de ta terrine €€ 02/28/2010 21:37