Poultry Terrine with Autumn Flavors
Appetizers
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
3 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Poultry Terrine with Autumn Flavors is ready in 3 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This poultry terrine is a true culinary journey! I often prepare it for the holiday season because it is both elegant and easy to make. Dried apricots add a sweet touch that goes wonderfully with the chicken. Nutmeg and aromatic herbs delicately flavor the whole. It's a recipe that I adapted to the Thermomix® for simplicity. It is perfect for a cocktail party or a festive appetizer. Feel free to prepare it the day before, it will only be better!
Ingredients (14 ingredients)
-
800 tbsp Chicken breast
-
2 tbsp Amber rum
-
50 g Dried apricots
-
50 g Breadcrumbs
-
75 g Crème fraîche (thick)
-
2 piece Eggs
-
1 tbsp Gelatin
-
0.5 tsp Grated nutmeg
-
1 tsp Ground pepper
-
2 tsp Coffee
-
4 feuilles Bay leaf
-
3 brin(s) Rosemary
-
3 brin(s) Thyme
-
1 tbsp Oil
Preparation (10 steps)
Chicken and apricots in cubes
Cut the chicken breasts and apricots into 1 cm cubes and put them in a salad bowl with the rum. Mix and set aside. Preheat the oven to 150°C.
Preparation of the breadcrumbs
Put the breadcrumbs in the Thermomix® bowl. Add the crème fraîche and eggs.
Mix the breadcrumbs
Quickly mix the breadcrumbs, crème fraîche and eggs for 10 Sek./Stufe 5.
Mix the chicken
Add half of the chicken cubes, grated nutmeg, ground pepper and coffee to the Thermomix® bowl. Mix finely for 20 Sek./Stufe 7.
Final mix
Pour this preparation into the salad bowl with the rest of the chicken and apricot cubes. Add the powdered gelatin and mix well.
Assembly of the terrine
Oil a terrine. Pour half of the preparation into the terrine. Add the remaining chicken cubes and finally the other half of the preparation. Smooth the surface with a spatula and oil it with a brush.
Addition of aromatic herbs
Place the bay leaves, sprigs of rosemary and thyme on top. Oil them lightly.
Baking in the oven
Cover the terrine and slide it into the hot oven. Let it cook for 1 hour 30.
End of cooking
Remove the lid and let cooking continue for another 10 min.
Cooling and resting
When the terrine is cooked, remove it from the oven, cover it and let it cool. Store in the refrigerator for 24 hours before serving.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Mathilde Richard
1
Rezept
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Duck Skewers with Figs and Apricots
Appetizers
Crispy Turnovers with Chicken and Potatoes
Appetizers
Crispy Chicken Bites
Appetizers
Savory Date and Bacon Bites
Finger Food
Crispy Chicken Bites
Finger Food
Crispy Chicken Bites
Finger Food
Thai Chicken Bites with Peanut Dipping Sauce
Finger Food
Savory Liver Loaf Bites with Egg Dip
Finger Food