Chicken Terrine in Arugula Jelly Recipe

Ingredients

• 2 large chicken breasts
• 1/2 cup heavy cream
• 1/4 cup chopped shallots
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 packet unflavored gelatin
• 2 cups arugula leaves, packed
• 3 cups chicken stock

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper and bake in oven for 20-25 minutes, or until cooked through.
3. Let the chicken cool slightly, then mince finely.
4. In a saucepan, combine the cream, shallots, mustard, tarragon, salt, and pepper. Warm over low heat for 5 minutes.
5. Sprinkle the gelatin over the cream mixture and stir until it dissolves.
6. In a food processor, puree the arugula and chicken stock until smooth.
7. Pour the arugula mixture into a saucepan and bring to a boil. Remove from heat and let cool slightly.
8. Spoon a thin layer of arugula mixture into the bottom of a terrine mold. Place in the freezer for 5 minutes to set.
9. Add a layer of chicken and then pour some of the cream mixture over it. Repeat until all the ingredients are used up, ending with a layer of the arugula mixture.
10. Refrigerate the terrine for at least 2 hours to set.
11. To serve, remove the terrine from the mold, slice, and serve chilled.

Verdict

This elegant chicken terrine in arugula jelly is sure to impress your guests. The creamy chicken filling is balanced by the fresh bold flavor of the arugula jelly. Perfect for a special occasion or dinner party.

Serving Suggestions

Serve this chicken terrine with a side of mixed greens or on its own as a light lunch. It pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.