Chicken Prosciutto Mortadella Artichoke Terrine
Elevate your appetizer game with this sophisticated Chicken Prosciutto Mortadella Artichoke Terrine—a perfect blend of tender chicken, savory prosciutto, creamy mortadella, and tangy marinated artichokes. Infused with aromatic garlic, fresh parsley, and a hint of nutmeg, this terrine is carefully baked in a water bath for ultimate smoothness, then chilled to perfection for easy slicing. Ideal as a make-ahead dish, it pairs beautifully with crusty bread, crisp crackers, or vibrant salads. Whether for a holiday gathering or an elegant dinner party, this terrine impresses with its gourmet flavor profile and stunning presentation.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Prosciutto
- 150 grams Mortadella
- 200 grams Marinated artichoke hearts (drained and chopped)
- 100 milliliters Heavy cream
- 2 large Eggs
- 2 cloves Garlic (minced)
- 2 tablespoons Parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.25 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Butter (for greasing the pan)
- 1 roll Plastic wrap
- 1 roll Aluminum foil
Instructions
Preheat your oven to 160°C (320°F). Prepare a loaf pan by greasing it generously with butter and lining it with overlapping sheets of plastic wrap, leaving enough overhang to cover the top later.
In a food processor, pulse the chicken thighs until finely minced. Transfer half of the minced chicken to a large mixing bowl.
Add the prosciutto, mortadella, and marinated artichoke hearts to the food processor with the remaining chicken and pulse until it forms a coarse paste. Add this paste to the mixing bowl with the minced chicken.
Stir in the heavy cream, eggs, minced garlic, chopped parsley, salt, black pepper, and nutmeg until the mixture is evenly combined.
Spoon the mixture into the prepared loaf pan. Gently press it down and smooth the top with a spatula to eliminate air pockets.
Fold the overhanging plastic wrap over the mixture to cover it completely. Then wrap the loaf pan tightly with aluminum foil to seal it.
Place the loaf pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the loaf pan, creating a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 90 minutes, or until the internal temperature of the terrine reaches 74°C (165°F).
Remove the loaf pan from the water bath and let it cool to room temperature. Then refrigerate the terrine for at least 6 hours, or overnight, to set.
Once fully chilled, carefully unwrap the plastic wrap and invert the terrine onto a serving plate. Slice and serve with crusty bread, crackers, or a light salad.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 7937 mg | 345% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 2.6 g | ||
| Protein | 210.6 g | 421% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
