Terrine of Chicken Flavored with Pistachio Nuts, Curry, and Hazelnuts

Name: Terrine of Chicken Flavored with Pistachio Nuts, Curry, and Hazelnuts
Yield: 8 to 10 servings
Ingredients: Vegetable oil for greasing; 6 boneless skinless chicken-breast halves (about 3 pounds total); Salt and freshly ground pepper to taste; 2 cups flavorful chicken broth, or as needed; A few sprigs fresh thyme, or 1/2 teaspoon dried thyme; 3 bay leaves; 4 tablespoons olive oil; 1 cup minced shallots (about 6 large ones); 1 tablespoon balsamic vinegar; 1/2 cup (or more) very roughly chopped pistachio nuts; 1/2 cup (or more) very roughly chopped hazelnuts; 3 teaspoons curry powder; 2 tablespoons kosher powdered gelatin; 1 apple, thinly sliced

December 9, 2011

After a recent trip to France, I told chef Daniel Boulud that I wanted to learn more about charcuterie. He suggested that I spend a day with Sylvain Gasdon, the charcutier at his newly opened Bar Boulud in New York. It turned out that some of the trends I had been noticing in French restaurants were the foundation of the menu at Bar Boulud, featuring charcuterie and lighter terrines. I asked Sylvain, who came from Paris to help Daniel, if he would teach me how to make a terrine, one for those who eschew pork. This is it!

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