Recipe Courgette and chicken purée

For this recipe, don't go so far as to use violins, but only violon or trumpet courgettes if you can. From the south of France, this variety is melt-in-the-mouth and particularly fragrant, with no bitterness. It goes wonderfully well with lemon thyme and chicken.

Purée de courgettes et émincé de poulet
Preparation time:
35 min
Heat treatment time:
45 min
Community rating:


Number of persons: 6 small Le Parfait Super 125 Terrines
  • 3 free-range chicken breasts
  • 12 fiddlehead courgettes
  • 5 cl olive oil
  • ¼ bunch thyme

Recommended products

We recommend: Terrines Le Parfait Super > Terrine - 350 g (Diameter : 85)


  • Rinse the courgettes in a pan of cold water with a dash of white vinegar, then cut the vegetables into small cubes.
  • Add a little salt to a pan of boiling water and immerse the courgette cubes for around 5 minutes. At the end of cooking, reserve the cooking water and cool the courgettes in a colander of cold water.
  • Puree the courgettes and pass through a sieve. Set aside in a cool place.
  • Put the olive oil in a frying pan and brown the free-range chicken breasts. Add the thyme and cover with the courgette cooking water. Allow the chicken breasts to cook through, then drain and blend finely.
  • Place the courgette purée and free-range chicken supreme in a Le Parfait Super 125 Terrine. Close the Le Parfait Super Terrine 125 and immediately heat process for 45 minutes at 100°C.:

To serve to baby, open the jar and heat in a bain-marie. Check the temperature of the spoonful before giving it to your baby.

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