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Chicken Vegetable Terrine

chef.tim.lee's picture
  Carrots 3 Medium
  Broccoli flowerets 2 1⁄2 Cup (40 tbs)
  Fresh green beans 1⁄4 Pound
  Red peppers 2 Medium
  Fresh mushrooms 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Boneless chicken breasts 1 1⁄4 Pound
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Turmeric powder 3⁄4 Teaspoon
  Hot sauce 1 Teaspoon
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Egg whites 2
  Pimiento stuffed olives 7 Ounce
  Tarragon tomato sauce 4 Tablespoon

Scrape carrots; cut in half, and quarter lengthwise.
Steam 12 minutes or until crisp-tender.
Drain on paper towels, and pat dry; set aside.
Steam broccoli 8 minutes or until crisp-tender.
Drain on paper towels, and pat dry; set aside Wash beans; trim ends and remove strings.
Cook in a small amount of boiling water 10 minutes or until crisp-tender.
Drain beans on paper towels, and pat dry; set aside.
Steam pepper strips 5 minutes or until crisp-tender.
Drain on paper towels, and pat dry; set aside.
Saute mushrooms in butter in a heavy skillet 3 minutes or until just tender.
Drain on paper towels; set aside.
Position knife blade in processor bowl; add half of chicken and all of seasonings.
Top with cover; process 1 1/2 minutes or until smooth.
Remove food pusher.
Slowly pour3/4 cup whipping cream, 3 tablespoons wine, and 1 egg white through food chute with processor running, blending just until mixture is smooth.
Spoon chicken mixture into a large bowl.
Repeat procedure with remaining chicken, whipping cream, wine, and egg white.
Stir chicken mixtures together in bowl.
Place 3/4 cup chicken mixture in a well-oiled 9- x 5- x 3-inch loaf pan.
Arrange 1 layer of vegetables over chicken mixture, creating desired pattern when sliced.
Repeat alternating layers of remaining chicken mixture and vegetables, ending with chicken mixture.
Arrange vegetables to create desired layers when sliced.
(Alternate vegetable colors and shapes for interest.) Cover pan tightly with foil; punch a hole in the foil to allow steam to escape.
Place loaf pan in a 13- x 9- x 2-inch baking pan.
Fill baking pan with enough hot water to reach halfway up sides of loafpan.
Bake at 350° for 1 hour and 15 minutes or until firm and springy to touch.
Remove foil from loaf pan, and allow terrine to cool.
When warm to touch, pour off excess liquid.
Cool completely; cover and refrigerate overnight.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.
To serve, spoon a small amount of Tarragon-Tomato Sauce on each serving plate; place terrine slices over sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 154 Calories from Fat 88

% Daily Value*

Total Fat 10 g15%

Saturated Fat 5.4 g27%

Trans Fat 0 g

Cholesterol 49.5 mg16.5%

Sodium 343.7 mg14.3%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1 g4.2%

Sugars 2.6 g

Protein 9 g17.5%

Vitamin A 50.1% Vitamin C 48%

Calcium 2.6% Iron 3.3%

*Based on a 2000 Calorie diet

Chicken Vegetable Terrine Recipe