This chicken terrine is a great way to impress your guests and makes a tasty starter at any get together.
It's made with chicken mince, liver and a small amount of breast, all wrapped up in bacon.
The best bit is that it's really easy to make and makes 10 servings, so it's perfect for feeding a crowd too.
Bon appétit!
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I always find that making a terrine is extremely satisfying. I think it's the fact that the ingredients are basically just mixed together, layered in a dish then cooked. It's so simple but so impressive when you slice into it.
However, you do need to be patient. Ideally the chicken terrine needs to be started the day before you want to serve it, as it really needs to firm up and compress in the fridge. Of course, this makes it a make ahead dish, and when you are ready to serve it's just a question of cutting a slice and putting it on the plate.
The beauty of terrines like this is that you can also put all sorts of other ingredients in it, to add colours and textures. They are so easy to customise.
I like serving them as a starter, but they are also great for summer buffets and Christmas parties too.
So, if you think that making a terrine is difficult, have a look at the step by step instructions and have a go yourself.
❤️ Why you will love this dish
- Surpisingly easy to make.
- Freezes well.
- Make in advance for easy entertaining.
- Easy to vary the filling.
- Makes 10 servings.
- Budget friendly ingredients.
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🥘 Ingredients
- Bacon - smoked streaky bacon, also known as belly bacon. This holds the terrine together and adds extra flavour.
- Liver - chicken livers. These are really inexpensive and can normally be found fresh or frozen in many supermarkets.
- Mince - chicken mince. Sometimes I find that chicken mince is quite wet. Drain in a colander if necessary before using.
- Shallots - I prefer the long shallots as they are easier to peel than the round ones and have a mild, sweet flavour.
- Garlic - garlic cloves really add to the flavour.
- Herbs - dried thyme.
- Chicken - boneless and skinless chicken breast meat that can be cut into lengths.
- Bay leaves - dried bay leaves infuse flavour into the chicken. Fresh bay leaves are too strong.
- Seasoning - salt and freshly ground black pepper.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
- sharp knife
- deep roasting dish
- Food processor/blender - for the liver or just finely chop
- chopping board
- kitchen paper
- sieve or colander
- mixing bowl
🔪 Instructions
💭 Top Tip
Peel the shallots and garlic and chop finely.
Slice the chicken breast lengthways so that you have pieces of a bout 1 or 2 centimetres in width.
Rinse the livers in plenty of cold water and drain in a colander or sieve.
Dry them well on plenty of kitchen paper and and trim off any discoloured green pieces.
Finely chop the livers or pulse a few times in a food processor.
Place the chicken mince, shallots, garlic, liver, thyme and seasoning into a mixing bowl.
Mix everything together well.
Use the back of a knife to stretch the bacon. It should be about a third longer than its original shape.
Place the bay leaves in the bottom of the dish.
Line the base of the terrine dish with the bacon.
It doesn't matter if it overlaps slightly.
Place a third of the chicken mixture into the bottom of the terrine.
Use the back of a fork to press it into the corners in an even layer.
Divide the chicken breast strips into 2 and arrange one half of the slices lengthways in the terrine.
Cover with another third of the chicken mix.
Add another layer of chicken breast strips.
Add the final layer of chicken mixture and level the surface.
Pull the bacon over the terrine, place the lip on or cover with foil.
Place the terrine in a deep roasting dish.
Pour in hot water from the tap or kettle to come halfway up the sides of the terrine dish. You might find this easier if you put the roasting tin and terrine in the oven first.
This will keep the cooking temperature at an even level to cook the terrine.
⏲️ Baking Time
Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and cook for 2 hours.
Allow to cool to room temperature.
Pour off any greasy liquid and discard and use a paper towel to remove and residue.
💭 Top tip
- Don't be tempted to pour the liquid down the sink as it can clog the pipes. Allow to cool then skim off any fat when it hardens and dispose of in the bin.
Place a clean piece of foil over the top and use some canned goods to weigh it down evenly.
This will compress the chicken terrine into a nice even shape for slicing.
Leave overnight in the fridge.
When you are ready to serve turn the terrine out.
I find it's easier to use a small spatula to loosen the sides and then slide underneath.
Cut into slices about a centimetre or half an inch thick.
🥗 Side Dishes
If you are serving this as a starter, it just needs some of these ideas
- Red onion chutney
- Fougasse Bread
- Carrot and Celeriac Remoulade
- Cornichons
- Baguette
- Green salad
Serve as part of a cold buffet with some of these dishes.
🥙 Substitutions
- Chicken livers - use pork or duck liver.
- Chicken mince - use pork mince.
📖 Variations
For extra colour, add some of these vegetables. Cut them into strips like the chicken.
- green beans
- asparagus
- carrots
- spinach
🍣 Storage
- Refrigerator - keep for up to 4 days in the refrigerator.
- Freezer - wrap weel and freeze for up to 3 months.
🍱 Prepare in Advance
- This terrine naturally needs to be prepared and cooked at least a day in advance.
🤔FAQs
A terrine is traditionally made by lining the dish with bacon, layering meats and sometimes vegetables, then cooked in a water bath in the oven. It is served in slices, normally for a starter.
A pâté is often cooked in the same way, but the meats are minced before cooking so that the pâté can be spread on bread. Pâté can be coarse or smooth.
With a parfait, the meat is cooked first and then passed through a sieve to achieve a smooth mixture. Cream and butter are often added for extra richness, along with brandy or other alcohol. I should point out that the term parfait, when discussing a savoury dish, is more used by the British than French. A parfait in French, relates to a smooth dessert like this Raspberry Parfait.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More French starter recipes
📋 Recipe
Chicken Terrine
Equipment
- 1 litre or 2 lb terrine dish with lid - or a loaf tin and kitchen foil
- sharp knife
- deep roasting dish
- Food processor/blender - for the liver or just finely chop
- chopping board
- kitchen paper
- sieve or colander
- Mixing bowl
Ingredients
- 125 g smoked streaky bacon approx 7 slices
- 225 g chicken liver
- 500 g chickenork mince
- 2 shallots long
- 2 cloves garlic
- 1 teaspoon dried thyme
- 225 g chicken breast
- 3 bay leaves
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Peel and finely chop the shallots and garlic.
- Slice the chicken breast lengthways so that you have pieces of about 1 or 2 centimetres in width.
- Rinse the livers in plenty of cold water and drain in a colander or sieve.
- Dry them well on plenty of kitchen paper and and trim off any discoloured green pieces.
- Finely chop the livers or pulse a few times in a food processor.
- Place the chicken mince, shallots, garlic, liver, thyme and seasoning into a mixing bowl and mix everything together well.
- Use the back of a knife to stretch the bacon. It should be about a third longer than its original shape.
- Place the bay leaves in the bottom of the dish and line the base of the terrine dish with the bacon.
- Place a third of the chicken mixture into the bottom of the terrine. Use the back of a fork to press it into the corners in an even layer.
- Divide the chicken breast strips into 2 and arrange one half of the slices lengthways in the terrine.
- Cover with another third of the chicken mix.
- Add another layer of chicken breast strips.
- Add the final layer of chicken mixture and level the surface.
- Pull the bacon over the terrine, place the lip on or cover with foil.
- Place the terrine in a deep roasting dish.
- Pour in hot water from the tap or kettle to come halfway up the sides of the terrine dish. You might find this easier if you put the roasting tin and terrine in the oven first.
- Preheat the oven to 160 C / 310 F / 140 FAN / Gas 2.5 and cook for 2 hours.
- Allow to cool to room temperature.
- Pour off any greasy liquid and discard and use a paper towel to remove and residue.
- Place a clean piece of foil over the top and use some canned goods to weigh it down evenly.
- Leave overnight in the fridge.
- Cut into slices about a centimetre or half an inch thick.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
French Appetisers
- Duck Croquettes2 Hours 20 Minutes
- Pâté Forestière15 Minutes
- Caviar Canapés7 Minutes
- Chicken Rillettes2 Hours 15 Minutes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
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Ali
This was delicious, love that it can easily be frozen for leftovers later!
gunjan
Juicy, flavorful and easy we loved it and will be making it again.
Tara
Oooh, you had me at all wrapped up in bacon. Such a fun and delicious recipe for get togethers.
Shadi Hasanzadenemati
I Just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
Stephanie
We enjoyed this recipe and I will certainly make again. This was my first time making a chicken terrine so I appreciate the detailed instructions. It came out just as described!
Quynh
This is such a unique and delicious way to make chicken terrine. I've always wanted to try. Saving this for my next dinner party.
Elizabeth
What and interesting and unique dish! The bacon gives it a nice smoky flavor.
Sue
This is such a beautiful recipe, I've wanted to make a terrine for the longest time, thanks for the inspiration!
Michelle
This will be such a great dish for a special occasion. I love that it can be made in advance and that it's budget-friendly!
Gina Abernathy
A recipe that is full of flavor and will impress anyone for dinner. This would be a great main dish for a dinner party or family gathering.
Sharon Chen
This was a great appetizer! Thank you so much for sharing!
Tavo
Hey there! I just had to drop by and say how much I enjoyed your post on chicken terrine. Your recipe is simply divine! The flavors were perfectly balanced, and the texture was incredibly smooth. It's evident that you put a lot of care and attention into creating this dish. Your instructions were easy to follow, making it accessible for even beginner cooks like me. I appreciate your clear explanations and helpful tips throughout the post. The mouthwatering photos you included had me craving a slice right away. Thank you for sharing this wonderful recipe—I can't wait to make it again and impress my friends and family. Keep up the fantastic work!
gunjan
So good and so delicious. We enjoyed this recipe yesterday and will be making it again for sure.