Ingredients:

  • 1 pound boneless, skinless chicken thighs
  • 1 pound ground chicken or turkey
  • 8 ounces prosciutto, thinly sliced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 large eggs
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Fresh herbs (parsley or chives), for serving

Instructions:

  1. Line the loaf pan with parchment paper, leaving excess hanging over the sides for easy removal.
  2. In a food processor, blend the chicken thighs until smooth. Add the ground chicken, cream, broth, eggs, thyme, mustard, salt, and pepper. Process until well combined.
  3. Place an even layer of prosciutto strips across the bottom and sides of the prepared loaf pan.
  4. Spoon half of the chicken mixture into the lined pan and smooth it out. Add another layer of prosciutto on top. Add the remaining chicken mixture and smooth the top with a spatula.
  5. Fold the prosciutto over the top to enclose the terrine. Cover with foil and place the terrine in a larger baking dish. Fill with hot water until halfway up the sides of the loaf pan.
  6. Bake in a preheated oven at 350°F for 1 hour or until it reaches an internal temperature of 165°F.
  7. Remove from the oven and let it cool at room temperature. Refrigerate for at least 2 hours before slicing. Serve chilled, garnished with fresh herbs.