Chicken Liver and Mushroom Terrine

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver and Mushroom Terrine

Ingredients

Chicken Liver - 14.1 oz
Chocolate eggs - 2 pieces
Skin-On Chicken Breasts - 1 piece
Fresh Mushrooms - 8.8 oz
Medium-dry sherry - 3 fl oz
Salt - to taste
Nutmeg - to taste
Ground coriander - to taste
Wheat Flour - 1.8 oz

Step by Step guide

Step 1

Rinse the chicken liver, soak it in cold water, and let it sit for about 15 minutes.

Step 2

Meanwhile, separate the chicken breast from the bone and cut it into slices about 1 cm thick. Set aside 1-2 slices (preferably the tender small fillets located closer to the breastbone), and lightly pound the remaining slices with a rolling pin or knife (blade flat).

Step 3

Season with salt and pepper to taste, add a quarter of the grated nutmeg, ground coriander, and sherry. If you have juniper berries and enjoy their piney aroma, great! 3-4 pieces will be just right. (I prefer to use whole spices and grind them in a mortar just before use - this way their aroma is much brighter, and you can control the size of the granules). Let the marinated chicken breasts relax for another 15 minutes.

Step 4

While the mushrooms are frying, it's time for the liver: rinse it again, lightly salt it, crack in 2 eggs, and using an immersion blender (or other chopping devices), turn everything into a puree. Add the flour and blend well again. Mix in the mushrooms and the reserved diced or julienned chicken breast pieces - remember those?

Step 5

Now we need a heatproof dish of suitable size (based on the volume of the liver mixture). I have a silicone loaf pan - it's easier to unmold the finished terrine from it. So, take the chicken breasts out of the marinade and line the bottom and sides of the dish with them.

Step 6

Add the marinade to the liver mixture - it still contains salt and spices, so adjust to your taste whether to add more nutmeg and coriander to the filling. I prefer to make the filling's flavor a bit brighter to contrast with the bland chicken breasts. Pour the filling into the prepared dish and place it in the oven. Bake at 190-392°F for about 20-25 minutes. The terrine is ready when the filling becomes firm, and when pierced with a skewer, clear juice runs out.