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Chicken Terrine with Leeks and Apricots

Chicken Terrine with Leeks and Apricots

This Chicken Terrine with Leeks and Apricots is a delicious and elegant dish, perfect for family meals or special occasions. The sweetness of the apricots beautifully complements the tenderness of the chicken and the delicate flavor of the leeks, creating a creamy texture and refined taste.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch
Cuisine French
Servings 6
Calories 320 kcal

Ingredients
  

  • - 1 lb 450g ground chicken
  • - 1 cup leeks finely chopped (white and light green parts only)
  • - 1/2 cup dried apricots chopped
  • - 1/2 cup heavy cream
  • - 2 large eggs
  • - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 1/4 teaspoon ground nutmeg
  • - 1 tablespoon olive oil for sautéing
  • - Fresh parsley chopped (for garnish)

Instructions
 

  • **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a loaf pan or terrine mold with cooking spray or butter and line it with parchment paper for easy removal.
  • **Sauté the Leeks**: In a skillet, heat the olive oil over medium heat. Add the chopped leeks and sauté for about 5-7 minutes until they are soft and translucent. Remove from heat and let cool.
  • **Mix the Ingredients**: In a large mixing bowl, combine the ground chicken, sautéed leeks, chopped apricots, heavy cream, eggs, thyme, salt, pepper, and nutmeg. Mix until well combined but do not overmix.
  • **Transfer to the Pan**: Pour the chicken mixture into the prepared loaf pan, pressing it down gently to eliminate any air pockets. Smooth the top with a spatula.
  • **Bake**: Place the loaf pan in a larger baking dish filled with hot water (creating a water bath) to help cook the terrine evenly. Bake for about 1 hour, or until the internal temperature reaches 165°F (75°C) and the terrine is firm to the touch.
  • **Cool and Chill**: Once cooked, remove the terrine from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and refrigerate for at least 4 hours, or overnight, to allow it to set.
  • **Serve**: When ready to serve, slice the terrine into thick pieces. Garnish with fresh parsley and serve with crusty bread, crackers, or a light salad.

Notes

    • Additional Tips: You can substitute the dried apricots with other dried fruits, such as figs or cranberries, for different flavor profiles. For added richness, consider incorporating a bit of bacon or pancetta.
    • Storage: The terrine can be stored in an airtight container in the refrigerator for up to one week. It also freezes well; wrap it tightly in plastic wrap and foil for longer storage.
    • Serving Suggestion: Pair with a light, crisp white wine or a refreshing sparkling water for a delightful meal.

    Final Thoughts:

    This Chicken Terrine with Leeks and Apricots is not only a feast for the eyes but also a deliciously balanced dish that showcases the harmony of flavors. Whether served at a festive gathering or a cozy dinner, this terrine is sure to impress your guests and become a favorite in your recipe collection. Enjoy the delightful combination of textures and tastes in every bite!
Keyword Chicken terrine, Dried apricots, French cuisine, French recipe, Leeks