Pot Hen Terrine with Vegetable Vinaigrette Recipe

Ingredients:

• 2 Pothens
• 1 lb Pork Shoulder, cubed
• 1 cup Chicken Stock
• 1 cup Heavy Cream
• 6 Eggs
• 1 Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 tbsp Fresh Rosemary, finely chopped
• 1 tbsp Fresh Thyme, finely chopped
• 1 tbsp Salt
• 1 tbsp Ground Black Pepper
• 2 cups Mixed Vegetables, diced (carrots, celery, bell peppers, etc.)
• 1/2 cup Olive Oil
• 1/4 cup Red Wine Vinegar
• 2 tbsp Dijon Mustard
• 2 tsp Honey

Instructions:

1. Preheat the oven to 350°F.
2. Clean and trim the pot hens, removing excess fat and innards.
3. Cut the pork shoulder into small cubes.
4. In a large mixing bowl, combine the pork, chicken stock, heavy cream, eggs, onion, garlic, rosemary, thyme, salt, and pepper. Mix well.
5. Butter or oil a 9-inch loaf pan and line it with a strip of parchment paper.
6. Arrange the pot hen halves, skin-side down, in the loaf pan.
7. Pour the pork mixture over the pot hens, filling the loaf pan to the top.
8. Cover the pan with foil and place it in a roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the loaf pan.
9. Cook the terrine in the oven for 2 hours.
10. Allow the terrine to cool completely in the loaf pan before refrigerating for at least 2 hours or overnight.
11. Meanwhile, make the vinaigrette by whisking together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
12. Just before serving, remove the terrine from the loaf pan. Slice it into 1-inch pieces and serve with the vegetable vinaigrette on the side.

Verdict:

This Pot Hen Terrine is a delightful and flavorful dish that is perfect for any special occasion or dinner party. The blend of pork and chicken creates a mouth-watering flavor and texture that pairs well with the vegetable vinaigrette. This recipe is definitely a crowd-pleaser that deserves to be tried!

Serving Suggestions:

Serve the Pot Hen Terrine with a side of mixed greens dressed with the vegetable vinaigrette. Additionally, consider serving roasted potatoes or a side of wild rice to complete the meal. This dish also pairs well with a glass of red wine or a light and fruity white wine.