Best Chicken Terrine Recipes

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours. Drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly. Discard the bay leaves.
• In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

CHICKEN TERRINE

Steps:

• Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
• Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
• Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
• Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

CHICKEN TERRINE WITH LEEKS & APRICOTS

Steps:

• Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
• Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
• Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
• Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
• Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
• To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE

Steps:

• Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
• Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
• Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
• Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
• Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
• Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
• Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

CHICKEN AND VEGETABLE TERRINE

Steps:

• Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
• Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
• Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
• Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.

CHICKEN LIVER PATE: TERRINE DE FOIES DE VOLAILLE

Steps:

• In a bowl, soak the livers in the milk for 2 hours and drain well.
• In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
• Add the onions and cook, stirring, until soft, about 3 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
• Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
• Remove from the heat and let cool slightly.
• Discard the bay leaves.
• In a food processor, puree the liver mixture.
• Add the remaining butter in pieces and pulse to blend.
• Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
• Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
• Cover with plastic and refrigerate until firm, at least 6 hours.
• To serve, place the ramekins on individual plates.
• Garnish the tops with parsley and surround with croutons.
• Serve with cornichons on the side.

JELLIED CHICKEN AND CORIANDER "TERRINE"

Steps:

• In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
• Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
• Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
• In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
• Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
• Make sauce:
• In a small bowl stir together hoisin sauce and vinegar until smooth.
• Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

MY VERY FAVORITE CHICKEN TERRINE

Steps:

• Rinse whole chickens inside and out under cold water and blot dry. Remove wing tips and save for another use.
• With breast side down, using kitchen shears, cut skin down length of backbone. Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
• Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl. (An experienced chef can do this in less than an hour, but I cannot. You might want to save the bones for making stock).
• Roast hazelnuts in medium oven (350 degrees F) for about 10 minutes. Remove from oven and wrap in a kitchen towel. While still warm, rub them together in the towel to remove the dark outer skin. Do not be concerned if not all the dark husks come off. If you are using pistachio nuts, this step can be omitted.
• Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil. Simmer until garlic is tender, about 1/2 hour. Allow to cool then mash into paste. Since the Half & Half gets absorbed by the garlic, there is no need to strain it out. (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor).
• Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper. Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
• Spray a 6-cup terrine pan with cooking spray. Line terrine pan with reserved skins from chickens (outer side of skin against side of pan), draping it over the sides.
• Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
• Cover terrine either with its lid or wrap tightly in foil. Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan).
• Remove terrine from baking dish and pour off the water. Remove the foil (or lid) and place terrine back in roasting pan. Cut a piece of cardboard to fit over the terrine. Cover with plastic wrap or foil, then weight down with several heavy cans. Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
• When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan. Then unmold onto platter. Use a serrated knife for slicing. Garnish with the luscious aspic that forms and thyme sprigs.

BRAISED GOCHUJANG CHICKEN WITH MISO EGGPLANT TERRINE

Steps:

• Salt the chicken thighs on all sides and let rest for 15 minutes at room temperature. Pat them dry, then sear in some oil in a Dutch oven over medium-high heat skin-side down until golden brown, 3 to 5 minutes. Repeat on the other side. Add broth, gochujang, soy sauce, fish sauce, garlic, 2 tablespoons mirin and half the ginger. Mix well. Reduce heat to low and cover the pot, leaving a small crack for steam to exit. Braise for 30 minutes.
• Meanwhile, pulse the scallions, the remaining ginger and 1/2 tablespoon sesame oil in a food processor. Season to taste. Set aside.
• Whisk miso, egg, remaining 2 tablespoons mirin and 1 tablespoon sesame oil together in a shallow bowl. Spread panko on a sheet tray. Slice eggplants lengthwise into 1/4-inch planks. Dredge eggplants in miso batter, then panko. Arrange on another sheet tray. Continue this process until all the eggplant is done.
• Heat frying oil to 350 degrees F in a deep fryer or Dutch oven. Fry eggplant until the panko is golden brown and the eggplant is cooked through. Layer eggplant, tofu, then ginger-scallion sauce in a casserole dish. Repeat until eggplant is done.
• Remove the chicken from the pot. Julienne the Napa cabbage and add to the pot. Cook the cabbage on medium-high heat until wilted and sauce is reduced, about 5 minutes.
• Slice the eggplant terrine and place on plate. Spoon vegetables on plate, then add chicken on top. Spoon extra sauce and vegetables over the chicken and serve.

CHICKEN, PROSCIUTTO, MORTADELLA & ARTICHOKE TERRINE

Steps:

• Chicken -- First thing to do is to pound out the chicken. Place the chicken between plastic wrap and pound until thin.You can use a rolling pin, meat mallet or even the bottom of a heavy pan. Anything will work.
• The chicken will be used for two layers of the loaf so I try to cut the chicken in 2-3 smaller pieces so the chicken will fit to make the layers.
• Dipping Station -- Layout out your dipping station -- 1) well beaten eggs in one pie pan or small flat dish; 2) parmesan, seasoned salt, pepper, cayenne, and lemon zest in the other.
• Pan -- Line a loaf pan with parchment paper, bottom and sides and spray with non-stick spray. I use scissors and cut down the corners of the parchment paper to make it fit easier.
• Layer 1: Chicken - Dip 1/2 of the chicken in the egg and then in the parmesan mixture and place in the bottom of the loaf pan. Fit the pieces in well and tight so it covers the entire bottom of the pan.
• Layer 2: Mortadella and Proscuitto - Top the chicken with the mortadella slices and then 1/2 of the proscuitto.
• Layer 3: Artichokes - Slice the artichokes in 1-3 pieces, depending on the size. Then dip 1/2 of the artichokes in the egg and then in the parmesan and place on top of the mortadella and proscuitto.
• Layer 4: Fresh basil leaves -- All of the basil leaves.
• Layer 5: Chicken Again - Same as above. Dip the remaining chicken in the egg and then parmesan and put on top of the artichokes.
• Layer 6: Salami - Top the chicken with all of the salami and then the remaining proscuitto.
• Layer 7: Artichokes - Last layer. Once again, dip in the egg and then parmesan and top the salami and proscuitto.
• All Done -- Cover with a piece of parchment paper and here is the key - it needs to be weighted down. Take a brick and cover it with aluminum foil. That really works best. Place on top of the parchment paper and now you are ready to bake. If you don't have a brick, just open a bag of beans and pour them on a sheet of foil and wrap up. Just something heavy to weigh the terrine down.
• Bake -- Put the loaf pan in another pan, like a 13x9, filled 1/2 way with warm water. Then bake at 350 for 1 1/2 hours on the middle shelf. The water will keep the terrine from getting too brown and let it cook slower. Remove and let cool completely, cover well with plastic wrap, and refrigerate overnight.
• Aioli -- Mix all the ingredients together. Mayonnaise, lemon, herbs and garlic. Cover and refrigerate until ready to serve. This can be made ahead of time.
• Serve -- Remove the plastic wrap and the top parchment paper from the terrine, then put a plate on top and flip over. Remove the parchment paper and then thin slice. You can serve this for a buffet too, it is so pretty to serve. I like to serve the slices over a bed a greens and top with the garlic herb aioli. ENJOY this great unique dish!

CHICKEN AND TRUFFLE TERRINE

Steps:

• Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

CHICKEN AND ARTICHOKE TERRINE

Steps:

• 1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.

MOSAIC CHICKEN TERRINE

Steps:

• Beat the eggs in a small bowl and add the lemon pepper and Seasoned Salt. Dip the chicken breasts into the eggs, then into the Parmesan. Dip the artichoke hearts into the eggs, then into the Parmesan.
• Line a large loaf pan with parchment paper. Place one layer of chicken breasts on the bottom of the pan (this will use about 2 1/2 breasts). Cover the chicken with a layer of mortadella, salami, or prosciutto. Cover the ham with a layer of artichoke hearts, then cover with the basil leaves, using all the leaves. Repeat the layers of chicken, ham, and artichoke hearts. Cover the top of the terrine with parchment paper or foil. During baking, the terrine must be weighted with something heavy to compress the layers. A clean brick wrapped in foil works nicely and fits nicely in loaf pan. Put the loaf pan in a larger baking pan, and pour in water to a depth of 1 1/2 inches. Bake at 350 degrees for 1 hour and 20 minutes.
• Let the terrine cool completely at room temperature, then refrigerate in the loaf pan for several hours, or overnight. In a bowl, blend the mayonnaise, garlic, dillweed, and parsley with a spoon; chill. To serve, carefully turn the terrine out of the pan onto a platter and cut 3/4-inch slices. Serve with mayonnaise mixture and good buttery crackers.

CHICKEN AND PORK TERRINE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Place bacon on a board and stretch it using back of knife. Arrange it in overlapping slices over the base and sides of a 2 lb loaf pan.
• Cut 4oz of the chicken into 4 inch long strips. Sprinkle with lemon juice and set aside. Put the rest of the chicken in a food processor with ground pork and onion and process until fairly smooth.
• Add the eggs, parsley, salt and peppercorns to the meat mixture and process just to blend.
• Spoon half the mixture into the loaf pan and then level the surface.
• Arrange the reserved chicken strips on top, then spoon in the remaining meat mixture and smooth the top. Give the pan a couple of sharp taps on the work surface to knock out any air pockets.
• Cover the loaf pan with a piece of oiled foil and put it in a roasting pan. Pour in enough hot water to come halfway up the sides of the pan.
• Bake for 45-50 minutes until terrine is firm.
• Let cool in pan before turning out onto serving plate and chilling in the refrigerator.
• Serve the terrine in slices with lettuce leaves and radishes and the wedges of lemon for squeezing.

CHICKEN AND PESTO TERRINE

Steps:

• Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
• In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
• Press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
• Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
• Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
• NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.

EGGPLANT (AUBERGINE) - CHICKEN TERRINE

Steps:

• Mix the olive oil with the coriander.
• Slice the eggplants lengthwise in approx ½ inch thick slices.
• Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
• Repeat with all the slices, then set aside to cool.
• Preheat the oven to 350°F.
• Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
• Mix with all the other ingredients and seasonings.
• Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
• If you don't have a non-stick loaf tin, line first with parchment paper.
• Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
• Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
• Remove from the oven, leave to cool in the tin.
• The terrine can now be transferred to the fridge until ready to serve.
• Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.

CHICKEN LIVER AND FIG TERRINE

Steps:

• Rinse the livers under cold water, drain, and remove any white strands. Pat dry with paper towels. Combine the livers and port in a small salad bowl. Cover and refrigerate for 2 hours. Set a fine-mesh sieve over a second bowl and pour the livers and marinade into the sieve, reserving the marinade.
• Wash the first bowl you used. Put the figs in the bowl, cover with hot water, and let stand as you go on with the recipe.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 3 minutes, until soft and fragrant. Add the livers, thyme, bay leaves, salt, and pepper, and cook for 4 minutes, flipping the livers halfway through, until the livers are browned on the outside, but still pink inside. Add the reserved marinade, turn the heat up to medium-high, and cook for 6 to 8 minutes, until most of the liquids have evaporated and the livers are browned all over but still tender. Remove from heat, discard the bay leaves, and let cool for 5 minutes.
• Transfer the liver mixture to a food processor and process until pureed. Add the remaining butter and pulse until smooth. Drain the figs, pat dry with paper towels, cut in 1/4 inch pieces, and fold into the liver mixture. Taste and adjust the seasoning.
• Pack into two 1-cup glass jars, making sure there are no pockets of air. Place a small piece of plastic wrap directly on the surface of the terrine, close the jars tightly, and refrigerate for at least 6 hours, and preferably overnight.
• Bring to just under room temperature and serve. The terrine will keep for up to 4 days, chilled, its surface covered with plastic wrap.

CHICKEN TERRINE WITH SAUCE VIERGE

Steps:

• Sauce Vierge:.
• combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
• Preheat the oven to 180C/gas 4.
• 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.
• With the motor running, add the very cold cream until you have a smooth purée.
• 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).
• Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
• 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.
• Fold over the edges of the ham then cover with baking paper. 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).
• Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
• Serve the terrine sliced with spoonfuls of sauce vierge.

CHICKEN AND THYME TERRINE

Steps:

• Heat oven to 350 degrees.
• Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
• Cut breasts in small pieces, process in food processor until ground.
• Add reamining ingreadients except red pepper and process until smooth.
• Mix chicken mixture and chopped red pepper, spread in pan.
• Cover pan tightly with foil, bake 1 hour, remove foil, bake another 20-30 minutes or until 180° Cover and let stand 1 hour.
• Refrigerate at least 3 hours.
• Invert pan onto platter and cut into slices.