Chicken liver and champignon terrine
6 servings
40 minutes
Terrine made from chicken liver and mushrooms is an elegant dish of European cuisine, characterized by its rich flavor and delicate texture. Its history traces back to traditional French pâtés where meat and offal were transformed into exquisite appetizers. In this version, juicy liver and aromatic mushrooms are combined with hints of nutmeg, coriander, and sherry, creating a harmonious balance of flavors. When baked, the terrine gains density and richness, while the chicken breast lining the mold gives it an appetizing structure. This dish is perfect for both a festive dinner and a light snack with crispy baguette or spicy sauce. With its combination of tenderness and expressiveness, the terrine becomes not just an appetizer but a true culinary revelation.
1
Wash the chicken liver, soak it in cold water, and let it sit for 15 minutes.
- Chicken liver: 400 g
2
Meanwhile, we separate the chicken breast from the bone and cut it into slices about 1 cm thick. We set aside 1-2 slices (preferably the tender small fillets closer to the breastbone), and lightly pound the other slices with a rolling pin or knife (flat side).
- Chicken breast: 1 piece
3
To taste, we salt and pepper, add a quarter of grated nutmeg, ground coriander, and sherry. If you have juniper berries and like their pine aroma - great! 3-4 pieces will be just right. (I prefer to take all spices whole and grind them in a mortar just before use - this way their aroma is much stronger and you can adjust the size of the granules). So, let the marinated chicken breasts relax for about 15 minutes.
- Salt: to taste
- Nutmeg: to taste
- Ground coriander: to taste
- Semi-dry sherry: 100 ml
4
We don't waste time and cut the washed champignons into large cubes; if the mushrooms are small, into thick slices. We salt to taste and fry in a small amount of vegetable oil until almost all the liquid evaporates. I successfully replaced champignons with young porcini in season - the result is no worse. The main thing is that the mushrooms should be firm and meaty, so I don't recommend using frozen ones.
- Fresh champignons: 250 g
- Salt: to taste
5
While the mushrooms are frying, it's time for the liver: we rinse it again, lightly salt it, add 2 eggs and blend everything into a puree using an immersion blender (or other chopping devices), then add flour and mix well again. We add the mushrooms and diced or julienned pieces of chicken breast - remember?
- Chicken liver: 400 g
- Salt: to taste
- Chicken egg: 2 pieces
- Wheat flour: 50 g
- Fresh champignons: 250 g
- Chicken breast: 1 piece
6
Now we need a heat-resistant mold of the appropriate size (based on the volume of the liver mixture). I have a silicone mold, brick-shaped - it's easier to shake out the finished terrine from it. So, we take the breasts out of the marinade and line the bottom and sides of the mold with them.
7
We send the marinade into 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 against the bland chicken breasts. Pour the filling into the prepared mold and send it to the oven. Bake at 190-200 degrees for about 20-25 minutes. The terrine is ready when the filling becomes firm and white juice oozes out when pierced with a skewer.
- Salt: to taste
- Nutmeg: to taste
- Ground coriander: to taste