Here are some perfect dishes to prepare in advance for home parties and serve right away, ideal as accompaniments to wine. This time, we're featuring a very simple "Chicken Terrine." Because it's chicken, it's light and refreshing, and pairs wonderfully with champagne or white wine.
Chicken Thigh Terrine - Ingredients (for a 15cm mold)
1 chicken thigh (using domestically raised young chicken), 80g bacon (using Hamamatsu Ham bacon), 130g onion (2 small onions)
Olive oil (to taste), 2 cloves of garlic, white wine (using Woodhaven Chardonnay), 400cc of water
1 bay leaf, a pinch of dried thyme, 1 packet of European-style broth (using Sky Food's Shikisai), and a pinch of black pepper.
For accompaniments, we use whole grain mustard (MAILLE brand) and pickled capers (SO capers from Kazetori Ki no Tsubomi no Pickles).
First, put olive oil and sliced garlic in a frying pan and make garlic oil over low heat. Add bite-sized pieces of chicken thigh meat, lightly seasoned with salt and pepper, and sauté over medium heat. Once the chicken is browned, add the roughly chopped onion. When the onion has softened and become translucent, add the sliced bacon and sauté. Once the bacon is cooked, add white wine until it covers about half of the chicken thigh meat, and simmer while the alcohol in the white wine evaporates.
Once the white wine has finished pouring, add enough water to just cover the contents and bring to a boil. Once boiling, skim off the foam, add the European stock, bay leaf and thyme, add freshly ground black pepper to taste, and simmer until the liquid has reduced to a certain extent.
Once reduced, remove the bay leaf and let it cool slightly before transferring it to the food processor. At this point, adjust the seasoning with salt and black pepper. Blend until smooth, then line a 15cm loaf pan with plastic wrap, pour in the mixture, and wrap it up. It will still be soft at this stage.
Wrap a piece of cardboard cut slightly smaller than the mold in aluminum foil to create a base, place a weight on top, and cool it rapidly in a bowl filled with ice water. I didn't have a weight, so I used an apple that was nearby (lol). Of course, you can use anything else. Once cooled, leave it in the refrigerator overnight. The gelatin and fat from the chicken will give it a nice firmness.
"Chicken Terrine"
Cut into pieces about 1cm thick, arrange on a plate, and garnish with capers, whole grain mustard, and optionally watercress or tomatoes. The whole grain mustard and capers go very well together, and even though it's a meat terrine, the chicken isn't heavy at all, so you can easily eat the whole thing!
Today's white wine is available for purchase at the following locations: ↓↓↓
WINE BOUTIQUE PANIER Hamakita Store
1200 Kibune, Hamakita-ku, Hamamatsu City, Preha Walk Hamakita 1F TEL: 053-489-6145
Opening hours: 9:30 AM - 9:30 PM Closed: None
http://www.wb-panier.com/
