Chicken Liver and Mushroom Terrine
Main Dishes • European
Description
Chicken Liver and Mushroom Terrine
Ingredients
- Chicken Liver 15 oz
- Chocolate eggs 2 pieces
- Skin-On Chicken Breasts 1 piece
- Fresh Mushrooms 10 oz
- Medium-dry sherry 5 fl oz
- Salt to taste
- Nutmeg to taste
- Ground coriander to taste
- Wheat Flour 0 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 190-390°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.
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