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🍽️ Chicken and Chanterelle Terrine

299 kcal · 30 min · 4 servings

Ingredients

• 250 g chicken breast fillet
• 250 g whipping cream
• 1 egg white
• 150 g chanterelles
• 1 onion
• 1 tbsp tomato paste
• 3 tbsp thyme
• 3 tbsp parsley
• 1 ice cube
• salt
• pepper (from the mill)
• nutmeg
• butter (for the molds)

Instructions

1. 1. Take the well-chilled and skinless chicken breast fillets.
2. 2. Add cold cream, egg white, and an ice cube to the food processor.
3. 3. Process everything into a fine puree.
4. 4. Season the mixture with salt, pepper, and thyme.
5. 5. Put the forcemeat back in the refrigerator to keep it cold.
6. 6. Chop one onion finely.
7. 7. Sauté the onion in hot butter.
8. 8. Stir in tomato paste and cook it briefly.
9. 9. Clean the chanterelles and chop them finely.
10. 10. Add the mushrooms to the onion mixture.
11. 11. Roast the mushrooms until all the liquid has evaporated.
12. 12. Season the mushroom mixture with salt, pepper, and grated nutmeg.
13. 13. Let the mushroom mixture cool down.
14. 14. Take one-third of the prepared chicken forcemeat.
15. 15. Mix the mushroom mixture with this third of the forcemeat.
16. 16. Preheat the oven to 170 degrees Celsius.
17. 17. Grease the portion molds well.
18. 18. Fill the molds in layers, alternating between the remaining pure forcemeat and the mushroom-forcemeat mixture.
19. 19. Seal the molds tightly with aluminum foil.
20. 20. Place the molds in a high baking tray.
21. 21. Pour hot water into the tray until it is 2 to 3 centimeters high.
22. 22. Place the tray in the hot oven.
23. 23. Bake the terrine for about 30 minutes.
24. 24. Let the terrine cool down.
25. 25. Weight the terrines and refrigerate them overnight.

Nutrition per serving

• kcal: 299
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 4 g