A delicious chicken terrine with tomato and feta. A highly appreciated discovery made without an oven due to the sweltering heat of this summer. I was able to use the tomatoes from my garden and my basil to make this delightful terrine.
Sauté the sliced onions and crushed garlic in a pot with olive oil. Add the pieces of chicken, salt, pepper, and a little chili. Once everything starts to brown, add the quartered tomatoes, a little oil, fennel seeds, thyme, and rosemary. Let it simmer uncovered for about 10 minutes.
Pour 150 ml of broth, mix. Off the heat, add the drained gelatin, mix well. Divide everything into a terrine, alternating with crumbled cheese and chopped basil. Refrigerate for 1 night.
To finish, unmold the terrine onto a serving platter and slice it. Serve with toasted bread rubbed with garlic or to your taste.
0 servings
12
TH 
EN