Delicious Pairings To Accompany Your Chicken Terrine

Chicken terrine is a delicious and thrifty dish that can be served in many ways. It is a type of charcuterie, typically made with ground chicken thighs, livers, bacon, and mushrooms, scented with brandy and fresh thyme. The most traditional way to serve chicken terrine is sliced, with mustard, pickles, and grilled bread. However, it can also be served warm on a sandwich or with blistered shishito peppers, lightly pickled cucumber, and a dollop of sour cream and mustard. For a fancier option, it can be served with crusty bread, cranberry relish, and cornichons. Chicken terrine is a versatile dish that can be adapted to suit different occasions, whether a rustic lunch or a dinner party.

Chicken terrine with bacon and mushrooms

A rustic, savoury, herb-flecked chicken terrine with bacon and mushrooms is an impressive-looking dish that can be served as a starter or as part of a charcuterie tray. It can be made in advance and served cold, making it an excellent choice for entertaining. Here is a recipe for Chicken Terrine with Bacon and Mushrooms that serves 15 people.

Ingredients

• 8 oz lbs chicken livers
• 3 oz fresh wild mushrooms (preferably a firm type, like lobster mushrooms, chanterelles, or hen of the woods)
• 24 oz chicken thighs or legs (cut into large pieces to go through a meat grinder, with skin diced into ½ inch pieces)
• 4 oz diced bacon (such as pancetta)
• ¼ teaspoon pink salt
• 1 teaspoon quatre epice (equal parts ground clove, nutmeg, allspice, and black pepper)
• 2 teaspoons chopped fresh thyme
• 10 grams (¾ tablespoon) kosher salt (plus more to taste)
• Freshly ground white pepper to taste
• About 4 oz thinly sliced prosciutto for wrapping the terrine, or caul fat, or thinly sliced bacon
• 8 ounces inside of white bread torn into pieces, plus a good chunk of the heel for cleaning the grinder
• 2 tablespoons of brandy

Steps to Prepare

• Soak the chicken livers overnight in milk.
• Finely chop the mushrooms and sauté in a pan without adding fat until they release their water and are wilted. Add a drizzle of cooking oil and a pinch of salt, and cook until browned.
• Soak the bread pieces in milk for 5 minutes, gently squeeze them dry, and set aside. Discard the milk.
• Toast and grind the bay, thyme, and spices, and set aside.
• Combine the chicken leg meat and livers with the soaked bread, spices, salt, and pepper. Grind through the medium die of the meat grinder, then transfer to a bowl, preferably resting in ice to keep it cold.
• Grind the mixture again through the smallest die of the meat grinder. Passing a heel of bread through the grinder at the end ensures you get as much meat as possible, although this step is optional.
• Mix in the bacon, mushrooms, brandy, and egg yolks. Cook a small piece to test the flavour and adjust the seasoning by adding salt to taste. The mixture should be a little salty as it will be served cold.
• Let the chicken mixture rest overnight to build flavour.
• Preheat the oven to 250 degrees Fahrenheit. Line a 3-pound terrine mould with parchment, then line it with prosciutto, caul fat, or bacon so that it lays over each side of the terrine as a wrapping.
• Place the terrine in a water bath with the fan on low, cover with foil, and cook for about 1.5 hours, or until the terrine reaches an internal temperature of 150 degrees Fahrenheit.
• Remove the terrine from the oven and let it cool for 30 minutes, uncovered. Then, cover and chill in the refrigerator. You can place a weight on top of the terrine as it cools, although this step is optional.
• To unmold the terrine, heat the outside of the pan by putting it in hot water or using a blow torch. Place a cutting board on top of the terrine, flip it over, pat dry, and wrap in cling film.

Serving Suggestions

Chicken terrine is typically served sliced, with mustard, pickles, and slices of grilled bread. It can also be served warm on a sandwich or with a little soft butter and bread. For a festive touch, garnish with salami or diced chicken breast.

Chicken, pistachio and cranberry terrine

A chicken, pistachio, and cranberry terrine is a delicious and impressive dish that can be served as a starter or main course. The combination of flavours and textures from the chicken, pistachios, and cranberries creates a delightful taste experience. Here is a step-by-step guide to making and serving this mouth-watering terrine.

Ingredients

• Chicken breasts
• Pistachios
• Cranberries
• Bacon or pancetta
• Spices (such as thyme, nutmeg, and black pepper)
• Brandy (optional)
• Onion (finely chopped)
• Olive oil
• Butter (optional)

Method

• Preheat your oven to 180°C.
• Line a loaf tin or terrine mould with bacon or pancetta slices, slightly overlapping them to create a seal. Leave some overhanging the edges.
• Prepare the filling by mixing chicken, pistachios, cranberries, spices, and brandy (if using). Season generously with salt and pepper.
• Spoon the mixture into the lined tin, pressing it down firmly and levelling the surface.
• Fold the overhanging bacon or pancetta over the filling and cover with additional slices if needed.
• Cover the dish with greased foil and place it in a roasting pan or deep baking tin.
• Fill the roasting pan or baking tin with boiling water until it reaches halfway up the sides of the terrine mould.
• Bake for approximately 1 hour and 30 minutes, or until the juices run clear and the terrine feels solid when pressed.
• Remove from the oven and let it cool briefly. Then, pour off any cooking juices and return the terrine to the oven, uncovered, for 15 minutes to brown the bacon.
• To compress and chill the terrine, place a piece of cardboard wrapped in foil on top and weigh it down with cans or bricks. Leave it to cool, then chill it overnight in the fridge.

Serving Suggestions

Chicken, pistachio, and cranberry terrine is a versatile dish that can be served in various ways:

• Slice the terrine and serve it cold or at room temperature with crusty bread, toast, or Melba toast.
• Accompany the terrine with condiments such as fruit chutney, cranberry relish, mustard, or pickles.
• For a festive touch, serve with cornichons, caperberries, and pickled onions.
• Garnish the dish with salad leaves or fresh herbs for added freshness and colour.
• For a heartier meal, serve the terrine warm on a sandwich or with a side of grilled vegetables.

Chicken and black pudding terrine

Ingredients

• Chicken legs
• Fresh thyme
• Garlic
• Chicken stock
• Black pudding
• Cauliflower
• Radishes
• Green beans
• Cucumber
• Red pepper
• Ground turmeric
• English mustard powder
• Mustard seeds
• Cumin seeds
• Coriander seeds
• White wine vinegar
• Granulated sugar
• Hazelnuts
• Salt
• New potatoes

Method

First, season the chicken legs heavily with salt and place in a tight-fitting bowl with the herbs and garlic. Cover loosely with cling film and place a heavy weight on top. Leave for 24 hours.

Next, remove the legs and wash them in running water. In a pan, bring the chicken stock to 80°C and add the legs, ensuring they are covered. Cook gently, maintaining the temperature, for 2-3 hours until tender and the meat is coming off the bone. Remove from the heat and allow to rest in the liquid for 1 hour.

Remove the chicken from the liquid, strain the liquid into a clean pot and reduce to intensify the flavour. Make sure it's not too salty. Pick all of the meat from the bones and set aside.

Place the new potatoes into a pan, cover with cold water and bring to a gentle simmer. Cook until tender, drain off the water and allow to cool slightly. Peel with a paring knife while still warm and dice into 1cm cubes.

Dice the black pudding and sauté in a hot pan until crispy all over. Mix with the chicken leg meat and the new potatoes. Season well and add a few spoons of the chicken stock to glaze and coat the ingredients.

Line a terrine mould (or any similar-sized mould) with a double layer of cling film. Fill the mould with the mixture, cover the surface with cling film and place some weights on top to press the mixture down. Leave in the fridge to set (preferably overnight).

Serving Suggestions

To make a piccalilli, place the diced vegetables in a large colander over a bowl and sprinkle with salt. Mix well, then cover with a tea towel and leave in a cool place for 24 hours. Then, rinse the vegetables in water and drain thoroughly. Set aside.

Blend the cornflour, turmeric, mustard powder, mustard seeds, cumin and coriander into a smooth paste with a little of the vinegar. Pour the remaining vinegar into a saucepan with the sugar and bring to the boil. Pour some of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring to the boil and cook for 3-4 minutes so that the spices release their flavours into the sauce.

Remove the pan from the heat and carefully fold the well-drained vegetables into the hot, spicy sauce. Spoon the piccalilli into warm, sterilised jars and seal immediately. Keep for as long as possible before using.

Once ready to serve, reserve a few cauliflower florets and then blend the rest of the piccalilli into a thick sauce.

To serve, cut the terrine into generous slices and place onto plates. Season the slices with a little freshly ground pepper and some coarse sea salt. Arrange the piccalilli sauce to one side of the terrine and garnish with the reserved cauliflower florets and some toasted hazelnuts. Serve with toasted bread.

Alternatively, serve with a truffled Brussels sprout salad and quince jam.

Chicken terrine with blistered shishito peppers

Chicken terrine is a rustic dish that can be served as a starter or main course. It is often made with ground chicken meat, livers, and bacon, scented with brandy and fresh thyme leaves. The addition of shishito peppers can bring a unique twist to this classic dish. Here is a suggested recipe and serving suggestion for Chicken Terrine with Blistered Shishito Peppers:

Ingredients:

• 12 rashers of streaky bacon
• 2 cloves of garlic, chopped
• 350g of finely chopped, rindless, boned pork belly
• 150g of diced pancetta
• 50g of shelled and unsalted pistachio nuts
• 2 tablespoons of brandy
• 2 tablespoons of snipped fresh chives
• 1 teaspoon of fresh thyme leaves
• Grated zest of 1 lemon
• 2 medium chicken breast fillets, cut into thin strips
• Olive oil
• 8 ounces of shishito peppers

Method:

• Preheat your oven to 170°C. Grease a 1.5-litre terrine or loaf tin and line it with the bacon rashers, slightly overlapping each rasher and leaving about 5 cm overhanging the tin.
• In a frying pan, melt some butter over low heat. Add chopped onions and garlic, cooking until soft and lightly coloured. Transfer this mixture to a large bowl.
• To the bowl, add the chicken mince, chopped pork belly, pancetta, nuts, brandy, herbs, and lemon zest. Season well with salt and black pepper. Fry a small piece of the mixture to taste and adjust seasoning if needed.
• Half-fill the terrine tin with the mixture. Layer the chicken breast meat on top, then add the remaining mixture, pressing it down and levelling the top. Fold over the overlapping bacon.
• Cover the dish and place it in a deep baking tin. Pour boiling water into the baking tin until it reaches halfway up the side of the terrine. Bake for approximately 1½ hours, or until the terrine is firm and the juices run clear.
• Remove the terrine dish from the baking tin and let it cool in the tin. Then, chill it well before serving.
• To serve, turn the terrine out of the dish and slice it thickly.

Blistered Shishito Peppers:

• In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the shishito peppers and cook, stirring frequently, for about 4-7 minutes until blistered.
• Remove the peppers from the pan and set them aside in a bowl.
• Slice the chicken into thin strips, about ¼ inch wide.
• Add another tablespoon of olive oil to the pan. Spread the chicken strips evenly and cook for 2-3 minutes. Stir frequently until the chicken is cooked, about another 3-4 minutes.
• In a separate bowl, mix together soy sauce, brown sugar, sesame oil, garlic powder, and water to make the sauce.
• Once the chicken is cooked, add the sauce to the pan and cook for 3-5 minutes or until slightly thickened.
• Add the blistered shishito peppers back to the pan and stir to combine. Cook for an additional 2-3 minutes to heat the peppers through.

Serving Suggestion:

Chicken terrine is typically served with crusty bread, salad leaves, and chutney. You can also serve your Chicken Terrine with Blistered Shishito Peppers over rice, cauliflower rice, or quinoa, garnished with fresh herbs and a drizzle of olive oil. Enjoy!

Chicken terrine with mustard and pickles

Chicken terrine is a versatile dish that can be served in many ways, and chicken terrine with mustard and pickles is no exception. Here are some ideas and suggestions to elevate your dining experience:

Presentation and Plating:

The traditional way to serve chicken terrine is in slices, accompanied by mustard, pickles, and grilled bread. You can also add a few salad leaves and a side of chutney or fruit relish. If you want to get creative, try serving the terrine in a mosaic pattern, arranging the slices on a platter with the mustard and pickles as condiments. This way, your guests can assemble their own bites, customising their experience.

Side Dishes and Accompaniments:

Chicken terrine goes well with crusty bread or grilled toast, providing a textural contrast to the smooth terrine. For a more substantial meal, consider serving it with a charcuterie tray that includes other cured meats, such as salami. You could also offer cornichons or other types of pickles to add a tangy crunch. If you want to include more vegetables, a simple salad with a light vinaigrette dressing can complement the richness of the terrine.

Creative Combinations:

If you're feeling adventurous, try serving the chicken terrine with blistered Shishito peppers, lightly pickled cucumbers, and a dollop of sour cream and mustard. This combination adds a unique flavour profile to the dish, offering a blend of spicy, tangy, and creamy notes. You could also experiment with different types of mustard, such as whole-grain or honey mustard, to find your preferred level of sharpness.

Beverage Pairings:

When it comes to beverage pairings, a crisp white wine or a refreshing beer can complement the flavours of the chicken terrine nicely. If you're serving this dish as a starter, a light aperitif or cocktail can also be a good choice to stimulate your guests' appetites.

Leftovers:

Chicken terrine is a versatile dish that can be enjoyed in various ways. If you have any leftovers, try spreading it on a sandwich or baguette for a rustic lunch. It can also be used as a fancy filling for ravioli or as a stuffing for other meats.

So, there you have it! Chicken terrine with mustard and pickles can be a delightful dish to serve at dinner parties, casual lunches, or even as a late-night snack. Enjoy experimenting with the different serving suggestions and creating your own unique presentation.

Frequently asked questions