Chicken and Mushroom Terrine

French country-style terrine is a dish that feels both rustic and refined. My chicken and mushroom terrine is a perfect example—smooth and tasty chicken layered with earthy mushrooms, subtly seasoned with aromatics, and pressed into a mould until each slice reveals a mosaic of flavour.

It's a labour of love but quite simple to put together. This can easily be served for gatherings, whether a weekend brunch, a festive holiday table, or a family dinner. I've had all sorts of terrines. They are usually made with pork, but I make mine with veggies or a mix of mushrooms and chicken, mostly. I used the Emile Henry Madeleine loaf dish. If you love French food or are interested in it, then you will appreciate this!

Have you tried a terrine before?

Entertaining: Dinner, Brunch, Gatherings

This very French classic style meal is an all in one pan dish. Serve it alongside crusty bread, a light mustard vinaigrette with frisée, or my favourite, with a spoon of Dijon, and pickled vegetables for a contrast that celebrates the terrine's richness.

Each slice offers a moment of indulgence, yet the dish remains approachable, comforting, and a true conversation starter. Beautiful on the plate and effortless in preparation. I've made a modern update by using beef bacon. It's delicious and a recipe that invites sharing and savouring, turning any occasion into something a little more special.

Covering terrine with bacon (Before baking)

The terrine placed in a larger dish and filled with water to halfway point of the terrine.

Shop the Equipment:

Prep Time 15 mins

Cook Time 2 hrs

Rest Time 1 hr

Total Time 3 hrs 15 mins

Ratings 5 from 4 votes

Cooking Method: Sauteing, Slow Cooking

Cuisine: French, French, American

Servings: 12

Dietary: Dairy, Meat

Description

This chicken and mushroom terrine is a French country-inspired dish perfect for brunch, holidays or family gatherings. Tender chicken and earthy mushrooms make every slice a refined delight.

Ingredients

2 tablespoons olive oil
2 bay leaves
1 small onion (white or yellow), (finely chopped)
2 cups (300g) wild mushrooms, chopped (a mix of porcini, Bella, white, shiitake, etc.)
1 large cloves garlic (minced)
1/4 cup (60 mL) white wine (for deglazing pan)
1.5 pounds (625g) raw chicken breast, finely diced (*See Notes)
1/2 cup (120 mL) heavy cream (or half and half))
1/2 cup (75g) plain breadcrumbs
2 large eggs
1 teaspoon fresh thyme leaves (finely chopped)
3/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper (more to taste)
1/4 teaspoon nutmeg, grated fresh (or ground)
4 Oz (115g) bacon, cooked and chopped (I used beef bacon *See FAQs)
4 Oz (115g) bacon, for lining the outside of terrine (I used beef bacon *See Notes)
1 teaspoon fresh thyme or parsley (to garnish)

Method:

1
Cooking the Veggies and aromatics:
1. In a 10-inch nonstick pan over medium-high heat, add the olive oil and the chopped onions. Sauté for 4 to 6 minutes or until some of the onions have started to brown. Then, add the mushrooms, and cook a further 3 minutes, stirring occasionally with a wooden spoon. Next, add the garlic and cook until fragrant (about 1 –2 minutes).
2. Now, add the white wine to deglaze the pan, stirring with a wooden spoon and scraping the bottom of the pan for 1 - 2 minutes (make sure to stir all the browned bits, that’s flavour!).
3. Switch off the heat and allow the pan to cool for 6 to 8 minutes. Remove the bay leaves.
4. Preheat the oven to 350 °F/180 °C.
5. After the mushroom mixture has cooled. In a large mixing bowl, combine the chicken and mushroom mixture together (including the browned bits in the pan). Stir in the heavy cream, plain breadcrumbs, and eggs, until combined.
6. Now, add the thyme, salt, black pepper, and nutmeg. Mix until incorporated. Then, fold in the chopped bacon. Set the bowl aside.
2
Lining and Filling the Terrine:
1. Using the flat side of a table knife (or clean hands), take one piece of bacon and try to stretch it as much as it will go without breaking the bacon, and line the inside of the loaf pan with the bacon lengthways, covering the longest sides and the bottom of the loaf pan, but leaving the two shorter ends of the loaf pan uncovered. Do the same thing with each slice of bacon until you have the entire bottom and sides of the loaf pan covered with bacon. You may have some overhang of bacon on the sides, it’s okay. TIP: If you are using pork bacon, you may want to boil some of the bacon to make it more pliable. If you are using beef bacon, it won’t stretch too much so just use more bacon as needed to cover the inside of the pan.
2. After the loaf pan is lined with the bacon, pack the meat mixture into the pan, making sure you pack it tightly with no air pockets. Press down evenly on the meat with a silicone spatula (or gloved hands, if you prefer).
3. Cover the terrine with the overhang of bacon, and/or with extra bacon as needed to completely cover the top.
4. Place the terrine in a larger glass dish or pan. Now, fill the larger dish with surrounding hot water just halfway to the sides of the terrine.
5. Carefully place in the oven, and cook for 2 hours, until the terrine reaches an internal temperature of 160 °F/71 °C.
6. Remove the terrine from the oven. If there's too much excess oil on top, you can drizzle some of it off into an oven-proof jug, but not all of it. Garnish the top of the terrine with fresh thyme or parsley. Allow the terrine to sit and cool completely to room temperature (for at least 1 hour).
7. Place a single piece of baking parchment or cling film on top of the terrine, then place a heavy object (or heavy cans) on top. This will help it compact as it cools in the refrigerator. Refrigerate overnight (or for 2 to 4 hours, if eating the same day).
8. When ready to enjoy the terrine, remove it from the refrigerator and remove the cans and parchment. Place a large platter or tray over the terrine, then carefully turn out the terrine onto the tray or platter. Cut a thick slice to serve. Eat with fresh, crusty bread, gherkins, and Dijon mustard.

Note

Use a food processor to dice chicken finely, then pulse until the chicken is still slightly chunky but almost minced.

If you are using pork bacon, then parboiling the bacon to line the terrine might help you stretch the bacon better. It is optional, but it does help. I used beef bacon in this recipe, so you may need more bacon than usual for lining the terrine, if using beef bacon, as it does not stretch at all the same as pork bacon.

For the loaf pan: I used a 11.2" x 5.12" x 3.5" 3 loaf pan (this one here, view other options here.).
After the terrine is done, if you want to have a slightly crisp top on the terrine, raise the oven temperature to 450 °F/220 °C. Once the oven reaches temperature, cook the terrine for a few minutes, or until it has browned and crisped. Do not overcook it, it won’t take longer than 6 to 8 minutes.

View it online: https://fashiontalesblog.com/recipe/chicken-and-mushroom-terrine/

Madison B. Siobhan

of FASHION TALES

Madison is an avid cook. She is a professional recipe developer, commercial photographer, and food writer. She has worked as a food stylist and as a wellness writer. Find food and entertaining inspiration throughout the pages of this blog and in her newsletters.

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