Friday, July 8, 2011

Terrine of chicken with two olives

Easy to make a bowl whose recipe is from "She's table" that will surprise your guests with its originality and taste delicious. Ingredients for 8 1 chicken 1.8 kg 200gr of green and black olives, pitted 100g double cream 50g light full of bread 1 egg 3 tbsp Noilly Prat 1 / 2 teaspoon paprika 2 teaspoons salt Guérande 1 teaspoon freshly ground pepper to five bays for cooking 4 bay leaves 3 sprigs thyme 1 tablespoon extra virgin olive oil Have your empty poultry chicken, debone and remove skin.

Book two white whole and cut the remaining flesh into large cubes. Put them in the bowl of a food processor and add cream, bread crumbs, egg, Noilly, paprika, salt and pepper. Mix until a long time preparing fine. Put it in a bowl. Olives Boil 10 seconds, refresh them under water and then pat dry and chop coarsely.

Turn the oven to 180 ° C. Cut the chicken into 4 strips in the longitudinal direction. Salt and pepper. Oil a bowl brush. Spread-y 1 / 3 of chicken mixture and sprinkle with 1 / 4 olives. Store 4 chicken strips and cover them with an olive. Continue with remaining ingredients. Smooth the surface with a spatula and oil it with a brush.

Place the bay leaves and thyme and oil them lightly. Brood of the terrine with foil and slide it into the hot oven. Cook 1:20 then remove the lid or baking paper and allow to continue for 10 min. Remove the pan from the oven, cover and let cool. 24 hours in the fridge before serving. Add chicken tricks of chopped herbs (parsley, mint, coriander), alone or mixed and spices (allspice, cumin, ginger).

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