Chicken terrine

Chicken terrine

By
From
Cooking from the Heart
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
750g minced chicken
2 tablespoons tarragon, finely chopped
2 tablespoons fresh thyme leaves
2 cups breadcrumbs, made from day-old bread
1 egg, lightly whisked
1 tablespoon dijon mustard

Method

  1. Preheat the oven to 180°C.
  2. Heat the oil in a saucepan over medium heat. Sauté the onion and garlic for 5 minutes, or until the onion has softened. Remove to a large bowl to cool.
  3. Add the chicken, tarragon, thyme, breadcrumbs, egg and mustard to the onion mixture and season with sea salt and freshly ground black pepper. Combine the mixture thoroughly with your hands.
  4. Scoop the mixture into a 20 x 10 cm terrine or loaf pan. Bake for 1 hour, or until golden brown and firm to touch.
Tags:
Jewish
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