- 4 chicken breasts
- 1 rapeseed oil
- 2 shallots
- vegetable stock
- tarragon, chopped
- 80 g butter
- 1 chicken stock
Slice the chicken breasts in two and season with salt and pepper. Heat the oil in a pan and cook the chicken for around 5 minutes.
Slice the shallots in half and poach in the vegetable stock for 5 minutes.
Meanwhile, prepare your terrine mould. Rub it with oil and line it with greaseproof paper.
Drain the shallots. Once the chicken is completely cooked, remove the fillets from the pan and place on the side. Put the pan back on the stove, add the butter and chicken stock and let the mixture reduce. Place the shallots face down in the pan and fry for 1 to 2 minutes.
Assemble the terrine while all the ingredients are still hot. Layer the chicken first, then a layer of tarragon and a layer of shallots. Make sure the layers fill corners, to prevent any air bubbles. Finish with chicken and a sprinkling of tarragon.
Once layered, pour the butter and chicken stock mixture on top. Fold the greaseproof paper over and place a weight on top. Wrap in clingfilm and place upside down in the fridge for 6 to 7 hours before serving.