Home » 08 August » Basque Chicken Terrine

Basque Chicken Terrine

Yes, it’s basically a chicken meatloaf! 

It did not work out quite as I hoped, but the problem was mainly one of texture; I don’t believe I chopped my chicken enough. So, be sure to chop the chicken fairly finely. It was certainly very flavourful and we enjoyed it very much.

We have arrived at a pivot in the seasons. The kitchen is still full of little heaps of peppers, but the tomatoes – at least the fresh ones – are gone. I pulled in the last of the basil in case of frost tonight, but there will be parsley until it snows. I have started pulling the first of the leeks and they are looking very good. Garden clean up continues apace. I have to say I am looking forward to finishing for the season.

8 to 10 servings
2 hours – 45 minutes prep time

Basque Chicken Terrine


Prepare the Vegetables:
1 small red pepper
1 small green pepper
1 medium leek
3 or 4 shallots
2 or 3 cloves of garlic
1 tablespoon minced fresh thyme leaves OR 1 teaspoon rubbed thyme
1 tablespoon mild vegetable oil OR bacon fat
1/2 cup dried tomatoes, chopped a bit if necessary

Wash and core the peppers, and chop them finely. Wash and trim the leek, and chop it finely. Rinse it again and drain well. Peel and mince the shallots. Peel and mince the garlic.  Strip the thyme leaves from the stems and mince the leaves (discard stems).

Heat the oil in a large skillet over medium-high heat, and add the peppers. Cook for a few minutes, until softened and slightly reduced in volume. Add the leek and shallots, and continue to cook, stirring occasionally, until they too are softened and reduced. Add the garlic, thyme, and tomatoes, and continue cooking, stirring occasionally, until everything is fairly well cooked and amalgamated. Set aside to cool.

Make the Terrine:
500 grams (1 pound) ground chicken OR turkey
500 grams (1 pound) skinless, boneless chicken meat
3 large eggs
1/4 cup loosely packed fresh basil leaves OR parsley
1 teaspoon salt
freshly ground black pepper to taste

Preheat the oven to 375°F.

Put the ground chicken into a  mixing bowl. Chop the meat into fairly small pieces and mix it in. Add the eggs. Wash, dry and coarsely chop the basil or parsley (if using parsley, it can be chopped finer) and mix it in. Season with salt and pepper, and mix the ingredients very well. Pack them firmly into a 4″ x 9″ loaf pan or other similar pan.

Bake at 375°F for 1 hour up to 1 hour 15 minutes until the juices run clear. Let rest 10 minutes before serving, although it is also good served just warm or cold. 

Last year at this time I made Taco Joes.

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