Romanian Chicken terrine with egg central - a traditional Easter dish, but good for all year round

pork belly

🥗Healthier: chicken thigh

💰Cheaper: ground pork

Chicken thigh adds moisture while reducing fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is plant-based and suitable for vegetarians.

Preheat the oven to 180°C (350°F).

Finely chop the chicken breast and pork belly.

Sauté onion and garlic in a pan until translucent, about 5 minutes.

Add chopped carrots and bell pepper; cook for another 3-4 minutes.

Combine the meat mixture with sautéed vegetables in a bowl.

Mix in egg, cream, parsley, thyme, bay leaves, salt, black pepper, and nutmeg until well combined.

Pour the mixture into a greased terrine mold.

Cover with aluminum foil and place in a baking dish filled with water.

Bake for 1 hour, or until the internal temperature reaches 75°C (165°F).

Remove from the oven and let cool at room temperature.

Refrigerate for at least 4 hours or overnight to set.

Unmold the terrine and slice before serving.

Cooking Techniques

Spice Level:

Allergens