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CHICKEN TERRINE

COLLABO TERRINE DE POULET

In collaboration with
Hubert Cormier, Nutritionniste

Breasts Skillet In advance
6 and more Portions
20 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) olive oil
  • 1/4 cup (60 ml) white wine, for deglazing (optional)
  • 1 cup (250 ml) unsalted chicken broth
  • 3/4 cup (180 ml) sundried tomatoes, chopped
  • 1/2 cup (125 ml) frozen peas, defrosted and patted dry
  • 1/2 cup (125 ml) flat-leaf parsley, minced
  • 1 tsp. (5 ml) dried or fresh rosemary
  • 3/4 cup (180 ml) crumbled feta
  • 2 packets gelatin
  • 1/2 cup (125 ml) boiling water
  • 1/2 cup (125 ml) warm water
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  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).