Mint and lemon chicken terrine

This chicken terrine recipe comes from my mother, and I like it very much. Especially in summer with a salad, grilled vegetables, or even crisps/chips. The mint in the terrine brings a fresh feeling, accentuated by the lemon, and those flavours mix perfectly with the chicken’s. On the top of that, its texture is soft and fondant.

 

The meat or vegetable “patés” and “terrines” are very typical of France, as a starter, a light main course or in a buffet, and can be accompanied with a salad or grilled vegetables. The origin of this dish goes back to the Middle Ages. Usually eaten cold, so easy to transport, it can be made with various ingredients: meat, fish, vegetables, spices etc. Grounded ingredients are mixed and cooked very slowly in the oven, covered or not, in a large rectangular dish called “terrine” that gave its name to this dish. You can find many variationswrapped in a pastry it is a “pâté en croûte”, with a flavoured gelatin that you add  before putting the terrine to cool down in the fridge, with dry fruits like pistachios, almonds,  …

I changed a little bit the proportions regarding the original recipe: I put lots of mushrooms, because I really like them, and I enhance the flavour of the terrine by adding ingredients like rosemary and dry sherry. I also add a little bit of gelatin at the end of the cooking, before I put the terrine in the fridge:  the gelatin retains the flavours of the other ingredients as well as it conserves it better.  The gelatine gives a a fresh taste, as well as making it look good. I recommend to make one flavoured with Madeira wine. You can find a home-made recipe on the blog Gourmandenise that I recommend, in French but very easy to follow.

 

I like it because:

  • This terrine has a very refreshing flavour thanks to the mint and the lemon, and the texture is very soft.
  • It is very convenient for a picnic or any casual meal, you can even eat it with your fingers.

Tricks:

  • Use shallots instead of onions because they have a slightly sweeter flavour that mix perfectly well with the meat.
  • If you can, mince the chicken yourself with a food processor or a mixer, then the minced meat will be thicker and will make the terrine tender. If you don’t have a food processor, ask your butcher to do it.
  • The terrine cooks in a  water bath in the oven, so you need a larger dish where the terrine can fit inside, that you half fill with water. It sounds complicated, but at the end is very easy to do.

Bon appétit!
 

 

Mint and lemon chicken terrine
Mint and lemon chicken terrine

 

Mint and lemon chicken terrine
Mint and lemon chicken terrine

 

Mint and lemon chicken terrine
Mint and lemon chicken terrine

 

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