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The starter, Light and fresh

Chicken and herb terrine

This chicken and herb terrine is a cold starter for 6 people, made with farmhouse chicken breast and thighs, tarragon and chives. It takes 35 minutes of hands on work and is made entirely the day before, resting at least twelve hours in the fridge. Medium difficulty, about €2.90 per person, success comes down to the gentle water bath cooking and the resting time that firms up the slices.

A farmhouse chicken terrine with herbs, made the day before, all you do is slice it and take the compliments.

Chicken and herb terrine
For
6 people
Work
35 min
Total time
2 h 20
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.90
Calories per person
340 kcalcalculated by Kiloach, your weight coach

This terrine combines the fine texture of blended chicken breast with the heartier bite of diced thighs, scented with tarragon and chives. The texture stays delicate without being dense, thanks to the cream and eggs that bind everything gently during the water bath cooking.

It's a starter that works for a dinner with friends or a family meal, any time of year, since it doesn't rely on any specific seasonal ingredient. It pairs well with a menu that continues with a warmer main course, meat or fish, leaving room for a more generous dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 35
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, you blend the filling, cook it in a water bath, then let it cool and rest under a weight overnight in the fridge. The day of, there's nothing to do before guests arrive except take the terrine out of the fridge thirty minutes ahead to unmold it. At serving time, you slice it and plate it with the salad and gherkins.

The ingredients

6 people

Butcher

  • Farmhouse chicken breasts 500 g
  • Boneless chicken thighs 400 g

Dairy

  • Eggs 2
  • Heavy cream 20 cl

Fruits and vegetables

  • Shallots 2
  • Tarragon 1 bunch
  • Chives 1 bunch
  • Green salad 150 g

Pantry

  • Dry white wineoften in the pantry 5 cl
  • Gherkins 6
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 tsp

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Blend the chicken breasts with the eggs and cream, then add the thighs cut into small dice, the shallots and the chopped herbs, season with salt and pepper. 20 min

    Cook a small spoonful of the filling in a pan to taste it and adjust the seasoning before filling the terrine dish.

  2. Pack the filling into a buttered terrine dish, cover it and cook in a water bath in an oven at 160°C. 1 h 15

    The water in the bath should reach halfway up the dish, this keeps the cooking gentle and the texture fine.

  3. Let it cool to room temperature, then place the terrine in the fridge under a light weight.

    A can placed on a piece of cardboard is enough to press the terrine for clean slices.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the terrine out of the fridge thirty minutes before serving and unmold it.

    Run a thin knife blade around the edges before turning it out, this makes unmolding easy and clean.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the terrine with a thin knife and serve with a salad dressed in olive oil and gherkins.

    Dip the knife in hot water between slices for a perfectly clean cut.

Our tips to get it right

  • Choose farmhouse chicken breast, the flesh holds together better when blended and gives a less pasty filling than standard chicken.
  • Chop the herbs right before mixing them in, this keeps their color and aroma fully intact in the terrine.
  • If you don't have a ceramic terrine dish, a metal loaf pan works just as well, as long as you butter it well before pouring in the filling.

The variations

  • Swap the tarragon for flat leaf parsley and a touch of lemon zest for a milder version, which also appeals to those less used to strong herbs.
  • For a vegetarian version, replace the chicken with a mix of sautéed mushrooms and blended chickpeas, keeping the eggs and cream to bind it.
  • To save time, shape the filling into small individual terrines in ramekins, the water bath cooking time then drops to about 35 minutes.

What to serve it with

  • Green salad with olive oil
  • Grilled country bread
  • A glass of dry white wine

Storage

The terrine keeps for 2 to 3 days in the fridge, well wrapped or in a sealed container. It doesn't freeze well because the egg and cream based texture turns grainy once thawed, it's best eaten fresh.

Questions about this recipe

Can heavy cream be swapped for light cream?

Heavy cream gives a firmer texture that's easier to slice. With light cream, the terrine stays more fragile when unmolding, so it's best to extend the chilling time a bit.

How do you know when the terrine is cooked through?

Pierce the center with a knife tip, it should come out warm and the juices should run clear, not pink. At 160°C in a water bath, 75 minutes is usually enough for a terrine this size.

How do you plate the terrine so the slices look clean?

Use a thin knife, dipped in hot water and wiped between each slice. The weight placed on top during chilling also helps a lot in getting slices that hold their shape.

Can the quantities be doubled for more guests?

Yes, using two terrine dishes rather than one very large one, to keep the water bath cooking even. The cooking time stays close to 75 minutes if the dishes keep a similar height.

Can a chicken and herb terrine be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chicken and herb terrine?

Allow 2 h 20 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a chicken and herb terrine?

About 340 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken and herb terrine cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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