CHICKEN TERRINE WITH LEEKS & APRICOTS
Whet the appetite for the main event by serving guests this special chicken terrine with leeks and apricots. It can be made up to three days ahead
Provided by Jane Hornby
Categories Starter
Time 1h30m
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
- Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
- Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
- Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
- Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
- To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.
Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium
CHICKEN LIVERS WITH LEEKS AND APRICOTS
This is a rich and great alternative to making liver it can be used as an appetizer on Belgian endive or as a meal on a bed of egg noodles or rice of choice
Provided by bggio
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Clean the livers and leeks.
- Combine the flour, pepper and salt.
- Dredge the livers in the flour mixture.
- In a stainless steel pan heat oil and fry livers until brown on all sides and remove set aside.
- In separate pan fry bacon and discard fat (can add to oil in other pan for more of a bacon scent prior to adding leeks) remove bacon set aside.
- Add leeks and apricots to oil where livers were fried until leeks soften lightly 5-8 minutes.
- Add remainder of flour mixture and fry 1 minute.
- Add balsamic vinegar fry quickly.
- Add wine and stir in butter.
- Place bacon and livers back into mixture and cook for 10-15 minutes until liver cooks through.
- Add a small amount of water or stock to mixture ensuring the gravy does not thicken too much. as it thickens keep adding water or stock ensuring it is not too thin or too thick.
- For an appetizer, separate Belgian endive leaves and place mixture on leaf.
- For a meal, place on a bed egg noodles or favorite rice.
Nutrition Facts : Calories 349.3, Fat 22.3, SaturatedFat 7.3, Cholesterol 331.3, Sodium 602.3, Carbohydrate 15.4, Fiber 1.3, Sugar 5, Protein 17
AMAZING GARLIC CHICKEN LIVERS
This is the ultimate garlic chicken liver recipe. Simple, quick, minimal ingredients, and low in carbs! The lemon, garlic, and liver flavors blend together to to make a surprisingly mild gourmet dish.
Provided by jchasko
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 2.4 g, Cholesterol 409.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 2.2 g, Sodium 346.9 mg, Sugar 0.1 g
More about "chicken livers with leeks and apricots recipes"
SPELT RIGATONI WITH CHICKEN LIVERS, LEEKS AND SAGE RECIPE
From foodandwine.com
5/5 Total Time 40 minsAuthor Marco Canora
- In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta water.
- Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the scallions, leeks and shallot and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the sage.
- Increase the heat to high. Season the livers with salt and pepper and add them to the skillet. Cook, stirring occasionally, until golden all over, about 2 minutes. Add the wine and cook until evaporated, 1 minute.
- Add the pasta, 1/4 cup of the reserved pasta water, 1/2 cup of the cheese and the remaining 1 tablespoon of butter to the livers and season with salt and pepper. Remove the skillet from the heat and toss the pasta. Add the remaining pasta water if necessary. Transfer the pasta to plates, top with the remaining 1/2 cup of cheese and serve with lemon wedges.
CHICKEN LIVER RECIPES
From allrecipes.com
FRIED CHICKEN LIVERS WITH THYME, GARLIC & LEEKS - IRENA MACRI
From cookedandloved.com
5/5 (1)Total Time 30 minsServings 2
SPICED BRISKET WITH LEEKS AND DRIED APRICOTS RECIPE - BON APPéTIT
From bonappetit.com
CHICKEN-FRIED CHICKEN LIVERS RECIPE - JAMES HOLMES - FOOD & WINE
From foodandwine.com
CHICKEN AND LEEK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN AND RICE WITH LEEKS AND SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
BRAISED CHICKEN THIGHS WITH APRICOTS AND GREEN OLIVES RECIPE
From foodandwine.com
CHICKEN BREASTS WITH LEEKS & PARMESAN CHEESE (RECIPE)
From thespruceeats.com
CHICKEN LIVERS WITH LEEKS AND CREAM - RECIPE | BONAPETI.COM
From bonapeti.com
10 BEST CHICKEN CHICKEN LIVERS RECIPES | YUMMLY
From yummly.com
CHICKEN LIVERS WITH LEEKS, BALSAMIC VINEGAR, AND DRIED APRICOTS …
From eatyourbooks.com
TASTY CHICKEN LIVERS WITH LEEKS AND ONIONS - RECIPE | BONAPETI.COM
From bonapeti.com
CHICKEN LIVERS WITH LEEKS, BALSAMIC VINEGAR AND DRIED APRICOTS …
From cookeatshare.com
THIS ROASTED CHICKEN THIGH RECIPE WITH LEEKS AND LEMONS IS A …
From washingtonpost.com
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MADEIRA RECIPE
From foodandwine.com
CHICKEN, LEEK AND CIDER GRATIN RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN LIVERS WITH LEEKS AND APRICOTS RECIPES
From tfrecipes.com
HOW TO COOK CHICKEN LIVERS (WITH RECIPES) - DELISHABLY
From delishably.com
ONE-PAN CHICKEN AND APRICOTS RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #main-dish #poultry #easy #chicken #dietary #one-dish-meal #low-carb #inexpensive #low-in-something #meat #chicken-livers
You'll also love