A pressed chicken and liver terrine at approximately 90 calories per slice. Twenty slices from one tin, and it improves overnight.
This is a proper pressed terrine rather than a smooth spreadable pate, layered with chicken breast, livers, bacon, and hard-boiled egg, then weighted and baked slowly so it slices cleanly. Water chestnuts run through it for an unexpected crunch, and a light garlic and herb soft cheese binds everything with far less fat than the original called for. Each slice comes in at around 90 calories and 2 WW Classic Points, with 13g of protein.
Recipe Info
Makes: 20 slices | Prep Time: 30 minutes | Cook Time: 2 hours, plus cooling | Calories per slice: ~90
Nutrition per Slice (Estimated)
Protein: 13g | Fat: 3g | Carbohydrates: 1.5g | Fiber: 0.3g
WW Classic Points: Approximately 2 points per slice (estimated from the original 3 point recipe, updated to reflect drained rather than reserved bacon fat, olive oil in place of butter, and a light soft cheese in place of full-fat Boursin). Note: the original also called for 4 teaspoons of salt, which is far more than this quantity needs and has been reduced to 1 teaspoon. This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 rashers bacon
- 450g / 1lb chicken livers, trimmed
- 1 teaspoon olive oil
- 650g / 1lb 7oz skinless chicken breast fillets, pounded flat
- 2 tablespoons white wine
- 110g / 4oz water chestnuts, drained
- 2 hard-boiled eggs
- 90g / 3 1/2oz light garlic and herb soft cheese
- 3 tablespoons chopped fresh basil
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat to 140C (275F / Gas Mark 1).
- Crisp the bacon. Grill or dry-fry the bacon until crisp, then drain thoroughly on kitchen paper. Discard the rendered fat rather than reserving it.
- Cook the livers. Heat the olive oil in a non-stick frying pan and saute the chicken livers over medium heat for about 5 minutes, until browned outside and just cooked through. Set aside.
- Cook the chicken. In the same pan, cook the flattened chicken breasts for 3 minutes per side. Add the white wine and simmer for a further 3 minutes, until cooked through.
- Chop and combine. Put the bacon, livers, chicken, water chestnuts, and hard-boiled eggs into a food processor and pulse until finely chopped but not pureed. Transfer to a large bowl and mix in the soft cheese, basil, salt, and black pepper.
- Press and bake. Pack the mixture firmly into a lightly oiled deep dish or loaf tin, cover with foil, and set a heavy weight on top to stop the pate rising. Bake for 2 hours.
- Cool safely. Remove from the oven and let the pate cool at room temperature for no more than 2 hours, then refrigerate, still weighted, until completely cold, in line with USDA food safety basics on cooling cooked food. Chilling it overnight gives the cleanest slices.
- Turn out and slice. Unmould onto a board and cut into 20 slices with a sharp knife wiped clean between cuts.
Serving Suggestions
- Serve with cornichons, capers, and a little wholegrain mustard
- Pair with thin toasted wholemeal bread or oatcakes
- Serve alongside a sharply dressed green salad as a starter
- Add to a lunch board with crisp raw vegetables
- Excellent in a sandwich with rocket and sliced tomato
Tips and Variations
- The weight on top is what makes this sliceable. A couple of unopened cans on a plate works perfectly
- Trim the white sinew from the chicken livers before cooking, or the texture will be tough in places
- Pulse rather than blend. A puree makes a smooth spread, not a terrine
- Chicken livers are very high in vitamin A. The NHS and other health authorities advise that people who are pregnant avoid liver and liver products, so this is one to leave off the menu in that case
- Chopped tarragon or parsley works in place of the basil
Why This Recipe Works
Most of the fat in a traditional pate comes from butter, cream, and rendered bacon fat rather than from the meat itself. Chicken breast and livers are both naturally lean sources of protein, so draining the bacon properly, using a teaspoon of olive oil instead of two tablespoons of butter, and choosing a light garlic and herb soft cheese takes out a great deal without touching the flavor. The water chestnuts are the detail that makes this worth making, adding a crisp bite through a mixture that would otherwise be uniformly soft, and they cost almost nothing.
Storage and Reheating
Keep the pate covered in the refrigerator and eat within 3 days. It is served cold and should not be reheated. Individual slices can be wrapped well and frozen for up to 1 month. Defrost overnight in the refrigerator.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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