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Chicken And Red Wine Terrine With Braised Shallots
GOURMET TRAVELLER24Ingredients
┅Seconds
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Ingredients
US|METRIC
6 SERVINGS
- 4 chicken (Marylands, about 350gm each)
- 500 mL red wine
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 1 onion (finely chopped)
- 1/2 celeriac (about 150gm, finely chopped)
- 2 garlic cloves (crushed)
- 1 star anise
- 1/2 tsp. black peppercorns
- 60 mL olive oil
- 500 mL veal stock (2 cups)
- 4 gelatine (titanium-strength leaves, softened in cold water for 5 minutes)
- 1 leaf cold water
- 4 prosciutto (thin, slices)
- 1 Tbsp. vegetable oil (plus extra for deep-frying)
- flat leaf parsley leaves (optional, to serve)
- 20 grams butter (coarsely chopped)
- 18 shallots (small, golden)
- 150 mL red wine
- 50 mL cassis liqueur
- 1 tsp. brown sugar
- 500 mL tawny port
- 4 chicken breasts (about 200gm each), flattened to 2cm thick with a meat mallet)
- 150 mL tawny port
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