How To Make Chicken Terrine with Leeks & Apricots
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 leek, thinly sliced
- 1/2 cup dried apricots, chopped
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tbsp olive oil
Instructions
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Preheat the oven to 375°F (190°C). Grease a loaf pan with olive oil.
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In a large bowl, combine the chicken thighs, leeks, dried apricots, breadcrumbs, garlic, thyme leaves, salt, pepper, and paprika. Mix well.
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Transfer the mixture into the prepared loaf pan, pressing it down firmly.
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Pour the white wine and chicken broth over the chicken mixture.
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Cover the loaf pan with aluminum foil and place it on a baking sheet. Bake for 45 minutes.
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Remove the foil and continue baking for another 15 minutes, or until the top is golden brown and the chicken is cooked through.
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Allow the terrine to cool in the pan for 10 minutes before carefully transferring it to a serving platter.
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Slice the terrine and serve warm or at room temperature.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 140mg
- Sodium : 480mg
- Total Carbohydrates : 17g
- Dietary Fiber : 2g
- Sugar : 8g
- Protein : 30g
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