Chicken And Thyme Terrine Recipes

CHICKEN TERRINE

Steps:

• Heat oven to 350°F. Line loaf pan, 8 1/2x4 1/2 inches, with alumnium foil. Sprinkle parsley in bottom of pan.
• Remove fat from chicken. Cut chicken into 1-inch pieces. Place chicken in food processor. Cover and process until coarsely ground. Add remaining ingredients except bell pepper. Cover and process until smooth. Mix chicken mixture and bell pepper. Spread in pan.
• Cover pan tightly with aluminum foil. Bake 1 hour; remove foil. Bake uncovered 20 to 30 minutes longer or until meat thermometer inserted in center reads 180° F. Cover and let stand 1 hour.
• Refrigerate at least 3 hours but no longer than 48 hours. Invert onto serving platter. Remove pan and foil.

CREAMY CHICKEN AND THYME

Steps:

• Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.

CHICKEN AND TRUFFLE TERRINE

Steps:

• Line a 2 pound loaf pan with bacon, overlapping the entire area. Put chicken in a chilled food processor and blend until minced. Add pork, shallots and garlic and pulse until mixed. Season with salt and pepper and fold in parsley and truffles. Mix in eggs by hand until incorporated. Chill mixture for 1 hour and preheat oven to 325 degrees. Place mixture in loaf pan and place in water bath going half way up loaf pan. Bake for 45 minutes or until firm. Allow to chill before removing from pan. Slice 1/4-inch thick and serve with 1 tablespoon of grain mustard.

CHICKEN AND VEGETABLE TERRINE

Steps:

• Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
• Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
• Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
• Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight.

CHICKEN AND HAM TERRINE

Steps:

• Place bread crumbs, chicken broth, parsley, sage, cayenne and black pepper in a medium-size bowl and mix well. Reserve.
• Place chicken, ham and shallots in bowl of food processor. Process until finely chopped. Add reserved bread-crumb mixture and puree.
• Scrape mixture into a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with spatula. Cover pan tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cover lightly with kitchen towel and allow to stand for 10 minutes. Invert onto serving plate.

SLOW COOKER LEMON AND THYME CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
• Meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white wine and garlic. Cut the remaining lemon into quarters and stuff into the cavity of the chicken. Place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. Cover and cook on Low for 6 hours, or for 3 hours on High. Chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees F (70 degrees C).

ROAST CHICKEN WITH GARLIC AND THYME

Steps:

• Preheat oven to 450 degrees. Let chicken stand at room temperature for 30 minutes. Rub chicken all over with cut side of garlic. Season cavity with salt and pepper; stuff with garlic halves and thyme. Brush chicken with butter; generously season with salt and pepper. Transfer chicken to a rimmed baking sheet. Cross legs, and tie with kitchen twine.
• Roast chicken, basting after 30 minutes, until skin is crisp and golden and an instant-read thermometer inserted into thickest part of thigh reaches 165, about 1 hour. Let stand for 10 minutes before carving. Garnish with thyme.

PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE

Steps:

• Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
• Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
• Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
• Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
• Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
• Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
• Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.

PERFECT-EVERY-THYME CHICKEN

Steps:

• In a small saucepan, combine the first 4 ingredients; cook and stir over low heat. Bring to a boil (mixture will foam). Remove from the heat; cool. , Pour into a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, overnight. , Drain chicken, discarding marinade. Grill chicken, uncovered, over low heat for 5-8 minutes a side or until a thermometer reads 165°.

CHICKEN AND THYME TERRINE

Steps:

• Heat oven to 350 degrees.
• Line standard loaf pan with foil, spray with Pam Sprinkle parsley in the bottom of pan.
• Cut breasts in small pieces, process in food processor until ground.
• Add reamining ingreadients except red pepper and process until smooth.
• Mix chicken mixture and chopped red pepper, spread in pan.
• Cover pan tightly with foil, bake 1 hour, remove foil, bake another 20-30 minutes or until 180° Cover and let stand 1 hour.
• Refrigerate at least 3 hours.
• Invert pan onto platter and cut into slices.