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Terrine Of Chicken And Wild Mushrooms

chef.tim.lee's picture
Ingredients
  Extra virgin olive oil 6 Tablespoon
  Shallots 2 Ounce, minced
  Shiitake mushrooms 1 Pound, stemmed (Fresh Ones)
  Salt 1 Teaspoon
  Minced fresh basil 1⁄2 Teaspoon
  Pepper 1 1⁄2 Teaspoon (Divided)
  Chopped cooked chicken 4 Cup (64 tbs)
  Spinach 8 Ounce, trimmed, washed, well drained
  Whipping cream 2 Cup (32 tbs), chilled
  Thin bacon slices 12 Ounce, blanched (16 Slices, Not Hickory Flavored)
Directions

GETTING READY
1. Preheat oven to 325° F.
2. Take olive oil in a large heavy skillet and warm on medium heat. Add mushrooms and shallots and sauté for 5 minutes. Add ½ tsp salt with a dash of pepper and basil. Take off from heat and keep aside.

MAKING
3. Take a food processor with steel blade, add half the chicken, half spinach and half from rest of the pepper and salt. Using 4 short pulses, with a 10 second gap, puree the mixture Via feed tube, add half the cream while processing. Repeat the process with rest of the chicken and other ingredients as mentioned.
4. Take a bowl and both purees.
5. Take a 5 X 9 X 3 inch non-stick bread pan and arrange bacon in rows, slightly overlapping each other with bacon end hanging out from pan edges.
6. Using a spoon, spread a ¼ inch thick chicken mixture layer on bacon to act as anchor for mushrooms. Top with 1/3rd mushrooms as a single layer. Arrange chicken and mushrooms, alternatively, with the last layer being chicken.
7. Arrange bacon strips atop terrine. Place in a large baking pan filled with 2 inch water. Take an aluminum foil, grease with butter and cover the pan, with buttered side in.
8. Cook for an hour or till teaser inserted comes out clean.
9. Transfer to rack, cool thoroughly and keep in the refrigerator for 8 hours to overnight.

SERVING
10. Take a serving platter, turn the terrine onto it, cut into thin slices and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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