Chicken Terrine

Rinse and clean the chanterelles and fry them in a little butter in a frying pan. Set aside. Fry two chicken cutlets, set aside. Mince the remaining poultry in a hand mixer. Add salt, season with pepper. Add the whole egg, yolks and whipping cream, whisk until smooth and stop hand mixer. Mix the farce with tarragon and chanterelles and keep in the fridge.

Preheat the stove to 180 °C (gas mark 6). Butter the terrine and spread with half of the farce. Place the two cutlets on top, then spread the remaining farce.

Bake in a bain-marie for 45 minutes at 180°C (gas mark 6), then 30 minutes at 120°C (gas mark 4).

This terrine can be frozen without any problems. However, you need to defrost it very leisurely….

– Country : France – Wine : Beaujolais – Takes about : 01 h 35 min. – Cooking time : 1 h 15 min. – Time to prepare : 20 min. : 20 min. – Difficulty : Easy – Price : Medium

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