Chicken and Thyme Terrine
Elevate your appetizer game with this elegant Chicken and Thyme Terrine, a timeless dish brimming with rustic French charm. Tender chicken thighs and diced chicken breast are blended with aromatic thyme, creamy nutmeg-spiced filling, and gently sautéed garlic and shallot for a flavor-packed centerpiece. Wrapped in smoky, savory bacon and baked in a water bath, this terrine achieves a rich, velvety texture that’s perfect for slicing. Ideal for entertaining, it’s best served chilled alongside crusty bread, tangy pickles, or a crisp salad for a dish as impressive as it is delicious. Impress your guests with this make-ahead classic that only gets better with time, making it an essential recipe for any special occasion or charcuterie spread.
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Ingredients
- 500 grams Boneless, skinless chicken thighs
- 250 grams Chicken breast
- 8 slices Smoked bacon
- 100 ml Heavy cream
- 2 tablespoons Fresh thyme leaves
- 2 cloves Garlic
- 1 large Egg
- 1 medium Shallot
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Directions
Step 1
Preheat your oven to 160°C (320°F).
Step 2
Finely dice the chicken breast and set aside.
Step 3
In a food processor, blend the chicken thighs to create a smooth paste.
Step 4
Peel and mince the garlic and shallot. Sauté them in a small pan over medium heat until softened, about 2-3 minutes, then let cool.
Step 5
In a large mixing bowl, combine the chicken thigh paste, diced chicken breast, sautéed garlic and shallot, heavy cream, egg, thyme leaves, salt, black pepper, and nutmeg. Mix well to incorporate all the ingredients.
Step 6
Line a 1-liter (approx. 9x5 inch) terrine mold or loaf pan with the bacon slices, letting the ends hang over the edges.
Step 7
Spoon the chicken mixture into the mold, pressing it evenly into place. Fold the overhanging bacon slices over the top to encase the terrine.
Step 8
Cover the terrine mold tightly with aluminum foil.
Step 9
Place the terrine mold in a roasting pan, then fill the pan with hot water to come halfway up the sides of the mold. This water bath ensures gentle, even cooking.
Step 10
Bake in the preheated oven for 75 minutes, or until the internal temperature of the terrine reaches 75°C (165°F).
Step 11
Carefully remove the terrine mold from the water bath and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to firm up and develop flavors.
Step 12
To serve, run a knife around the edges of the mold and invert the terrine onto a serving platter. Slice into portions and pair with crusty bread, pickles, or a side salad for a complete dish.
Nutrition Facts
| Serving size | (1082.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2531.4 |
| Total Fat 155.7g | 0% |
| Saturated Fat 56.2g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 1291.5mg | 0% |
| Sodium 5829.7mg | 0% |
| Total Carbohydrate 12.3g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 3.4g | |
| Protein 252.4g | 0% |
| Vitamin D 88.8IU | 0% |
| Calcium 182.3mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2801.1mg | 0% |
Source of Calories