Chicken terrine with sauce vierge

Moist chunks of herb-flavoured chicken in a smooth chicken purée are teamed with a tangy herb sauce in Merrilees Parkers terrine
By Merrilees Parker
Chicken terrine with sauce vierge
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 45 minutes plus overnight refrigeration
  • Effort: medium

Ingredients

  • 12 baby fillets of chicken, halved horizontally
  • 2 egg yolks
  • 220 ml double cream, very cold
  • 6-8 slices Serrano ham
  • 2 tbsp finely chopped flat leaf parsley
  • 2 tbsp finely chopped chives

For the sauce vierge

  • 2 tbsp very finely chopped chives
  • 2 tbsp very finely chopped flat leaf parsley
  • 1 tbsp very finely chopped chervil
  • 2 tbsp very finely chopped cornichons
  • tbsp baby capers
  • 1 plum tomato, de-seeded and finely chopped
  • 1 tbsp very finely chopped red onions
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil

Method

1. For the sauce vierge: combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.

2. Preheat the oven to 180C/gas 4.

3. Put half the chicken fillets into a food processor and process to a smooth purée, then add a good pinch of sea salt and ground white pepper along with the egg yolks.

4. With the motor running, add the very cold cream until you have a smooth purée.

5. Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).

6. Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.

7. Spoon one-third of the chicken purée into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the purée, followed by the remaining fillets, then the last of the purée.

8. Fold over the edges of the ham then cover with cling film. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).

9. Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.

10. Serve the terrine sliced with spoonfuls of sauce vierge.

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