Peach Chicken Terrine

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Peach Chicken Terrine
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35 min.
ready in 6 h. 35 min.
Ready in


For 4 ramekins (approximately 125 ml)
1 large Chicken breast (200 grams)
1 piece ginger
1 handful Chervil
250 milliliters Chicken broth
5 peppercorns
2 Peaches
5 sheets white gelatin
150 milliliters white wine (such as Sauvignon Blanc)
1 tablespoon sugar
1 lemon
How healthy are the main ingredients?
gingersugarChicken breastPeachsaltlemon

Preparation steps


Wash the chicken breast and pat dry. Peel the ginger root and cut into slices. Rinse the chervil and shake dry. Keep a little chervil for garnish aside.

In a pot, boil the chicken stock with ginger and peppercorns. Add the chicken breast and chervil and cook covered for 15-20 minutes on low heat.


Meanwhile, cut the peaches in half, remove the pit, peel the skin and cut into wedges.


Remove the chicken breast fillet from the pot and allow to cool slightly.

Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.

Pour the hot chicken stock through a coffee filter and collect. Squeeze the gelatin and dissolve in the hot stock. Pour in the white wine until it yields a total of 400 ml of liquid. Add sugar and stir well, and season with salt.

Cut the chicken breast with two forks. Rinse the ramekins with cold water briefly and then spread the peach slices and chicken breast pieces in it. Pour the chicken stock and wine over and cover each ramekin. Place the ramekins in refrigerator for at least at least 6 hours. 


To serve, place the ramekins with chicken and peach briefly in hot water and then invert on a plate. Rinse the lemon in hot water, wipe dry and cut into wedges. Garnish with chervil.