Photo: Lily Banse
Chicken terrine with herbs
19 ingredients
1 hr
Serves 14-16
openrecipes
These terrines are perfect for keeping in the fridge over the festive period for an impromptu snack. They’d be delicious with a pear, fig chutney or Cumberland sauce.
Estimated Nutrition (whole recipe, rough)
1176
Calories
80g
Protein
41g
Fat
110g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 1.4kg/3lb chicken
- 110g/4oz unsmoked ham
- 300g/11oz pork shoulder
- 300g/11oz veal
- 300ml/11fl oz double cream
- 1 free-range egg
- 75ml/3fl oz Armagnac or Cognac
- 2 tbsp fresh thyme
- 200ml/7fl oz dry white wine
- 3 tsp salt
- freshly ground black pepper
- 100g/4oz butter
- 2 shallots
- 4 tbsp chopped fresh parsley
- 4 tbsp chopped fresh chives
- 2 tbsp chopped fresh tarragon
- 1 x 250g/9oz chicken breast
- 250g/9oz pork
- 1 loaf crusty bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes