Chicken Terrine
Light, elegant, and full of fruity flavour, this chicken terrine recipe is the ultimate showpiece - part dinner‑party star, part brunch hero.
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Ingredients
Method
Toss cubed bread with whipping cream and egg whites and let sit for 30 minutes.
Stir to blend (bread should break down while stirring) and set aside.
Preheat oven to 165°C. In a food processor, blend chicken with celery salt, ginger, orange zest and pepper.
Add bread mixture and blend until smooth. Soak dried apricots in orange liqueur for 5 minutes. Add to chicken mixture. Transfer mixture to a large bowl and stir in apricots and pecan halves.
Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper. Line bottom and sides of parchment paper with prosciutto ham, so that ham hangs of the sides of the pan.
Spoon and spread chicken filling into pan and fold prosciutto over to cover completely, adding extra prosciutto if necessary.
Place a piece of parchment over top of pan and cover with foil. Bake on a baking tray for about 50 minutes, until an internal temperature of 74°C is reached.
Cool terrine, then chill completely before turning out and slicing.
Our chicken and apricot terrine is refined, delicious and surprisingly easy to make!
If you’ve ever wanted to make something that looks straight out of a French bistro but feels effortlessly homemade, this is it. This chicken terrine recipe is proof that simple ingredients can come together to create something truly special.
The elegant cousin of pâté, a terrine is a classic French dish, traditionally baked in a loaf tin and served sliced and chilled, straight from the fridge. Our recipe for chicken and apricot terrine is made with minced chicken, cream, egg whites, and cubed bread for a smooth texture. Add grated ginger, a touch of orange zest, and a hint of orange liqueur. The diced apricots are sweet and chewy, while toasted pecans add crunch. The whole mixture is wrapped in paper‑thin slices of salty prosciutto, which crisp slightly on the outside and season this pressed chicken terrine to perfection.
Serve with sourdough toast or homemade French baguettes straight out of the oven, fruit chutneys, pickled veg, or a crisp green salad. For a tasty Christmas twist, swap the apricots for cranberries.
Nothing says ‘brunch-time’ quite like this chicken and apricot terrine recipe, and if you’re looking for more ‘not quite breakfast, not quite lunch’ dishes from around the world, try a traditional Chinese egg foo young with roasted red pepper and sweet chilli sauce, an Italian panini with chocolate and brie, or an iconic smoked haddock kedgeree from right here at home!
