CHICKEN AND ARTICHOKE TERRINE

CHICKEN AND ARTICHOKE TERRINE image

Yield 12 slices

Number Of Ingredients 24

Ingredients

For a 32 cm terrine mold:
1 small onion, finely diced
2 garlic cloves, finely chopped
Olive oil
2 slices of bread, with or without crusts, finely chopped
1/3 cup of cream
2 eggs, beaten
1.5 pound ground chicken
2 chicken breasts, finely diced
1 teaspoon of fresh thyme
1 tablespoon of chopped chives
3/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 teaspoon of salt
½ teaspoon of white pepper
1 cup freshly grated parmesan
1/3 cup of shelled pistachios
8 slices of Mortadella
10-12 slices of prosciutto
1 14 oz can of artichoke hearts, drained and finely chopped
3 green olives, finely chopped
1 egg
½ cup freshly grated parmesan
A few grindings of black pepper

Steps:

1. Preheat the oven to 325 F. 2. In a small pan over medium heat, sweat the onions in the oil until translucent but not colored. Then add the garlic and cook for one more minute. Turn the heat off and set the mixture aside. 3. Soak the bread with the cream and beaten eggs for 5 minutes. Crush with your hands until you get a paste. 4. Add the bread mixture with the ground chicken, the thyme, the chives, the spices, the salt, the pepper and the parmesan and mix well with your hands until the mixture is homogeneous. Be vigorous. 5. Then, add the cubed chicken and the pistachios and mix well, making sure that the cubed chicken is not crushed in the process. Be more gentle this time around. Set this aside. 6. In another bowl, mix the artichokes, the olives, the egg, the parmesan, the pepper and mix well. Set aside. 7. Brush a bit of olive oil inside the terrine mold and line it with parchment paper. (The oil is used so that the paper adheres well). Line your mold with overlapping slices of prosciutto, letting the extra hang over the sides of the dish. 8. Start layering the ingredients: use ¼ of the chicken mixture at the bottom of the dish, then cover the chicken mixture with a thin layer of Mortadella (two slices are fine). Repeat this step another time. 9. Layer the artichoke mixture in the middle and cover with Mortadella. On top, put two other layers of chicken and Mortadella as before. 10. Cover the meat with two slices of prosciutto, cover with the hanging parchment paper and aluminum foil. Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Place in oven and cook for 1-1/2 hours. Remove from the water bath and cool completely. Place a brick on it and refrigerate overnight. Leave in the refrigerator at least 24 hours before devouring. It is better 72 hours after. 11. Cut big slices and serve with crostini.