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A recipe from Hubert Cormier Nutritionist

Chicken Terrine

  • 6-8 servings
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  1. Sweat onion in oil.
  2. Add garlic and chicken.
  3. Season with salt and pepper and add rosemary.
  4. Deglaze with white wine and add chicken broth.
  5. Cook, covered, for 30 minutes on low, stirring frequently.
  6. Remove from heat and shred chicken using two forks.
  7. Add sundried tomatoes, peas, parsley, and feta, and mix well.
  8. Cover bottom of a bread pan with plastic wrap, letting it hang over the sides.
  9. Sprinkle gelatin packets into warm water.
  10. Pour into pan.
  11. Add boiling water and whisk until completely dissolved.
  12. Add chicken mixture and mix with dissolved gelatin.
  13. Cover with plastic wrap and refrigerate at least overnight (6 hours minimum).
Chef's tip

This terrine is ideal for outdoor excursions like hikes and picnics.