Chicken Terrine With Sauce Vierge Recipe

Name: Chicken Terrine With Sauce Vierge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Vierge; 2 tablespoons very finely chopped chives; 2 tablespoons very finely chopped flat leaf parsley; 1 tablespoon very finely chopped chervil; 2 tablespoons very finely chopped cornichons; 1 tablespoon baby capers; 1 plum tomato, de-seeded and finely chopped; 1 tablespoon very finely chopped red onion; 1 tablespoon lemon juice; 3 tablespoons extra virgin olive oil; Terrine; 12 tiny chicken fillets, halved horizontally (the small tenderloin); 2 egg yolks; 220 ml double cream, very cold; 6 -8 slices prosciutto; 2 tablespoons finely chopped flat leaf parsley; 2 tablespoons finely chopped chives

Servings: persons

Sauce Vierge
2 tablespoons very finely chopped chives
2 tablespoons very finely chopped flat leaf parsley
1 tablespoon very finely chopped chervil
2 tablespoons very finely chopped cornichons
1 tablespoon baby capers
1 plum tomato, de-seeded and finely chopped
1 tablespoon very finely chopped red onion
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
Terrine
12 tiny chicken fillets, halved horizontally (the small tenderloin)
2 egg yolks
220 ml double cream, very cold
6 -8 slices prosciutto
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped chives

1
Sauce Vierge:
2
combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
3
Preheat the oven to 180C/gas 4.
4
Put half the chicken fillets into a food processor and process to a smooth puree, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
5
With the motor running, add the very cold cream until you have a smooth puree.
6
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).
7
Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
8
Spoon one-third of the chicken puree 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 puree, followed by the remaining fillets, then the last of the puree.
9
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).
10
Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
11
Serve the terrine sliced with spoonfuls of sauce vierge.

875

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce Vierge, 2 tablespoons very finely chopped chives, 2 tablespoons very finely chopped flat leaf parsley, 1 tablespoon very finely chopped chervil, and more.

Yes, Chicken Terrine With Sauce Vierge falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Terrine With Sauce Vierge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions