The variety of chicken fillet recipes is a godsend for housewives who love to pamper their household with unusual dishes from familiar products. Chicken terrine is a cold appetizer that can be served on a festive table or feast on by putting a slice on toast every day at breakfast. Having mastered the preparation of a dish once, you can safely embark on various experiments, changing additional ingredients and making the taste of the terrine even more magnificent, and the cut more colorful.
Chicken terrine with herbs. Ingredients
For this flavorful dish, you will need about 2 kilograms of chicken fillet (1 to 1 fatty meat from chicken thighs and lean poultry breast), as well as:
- 200 grams of smoked ham;
- 300 ml cream 20% fat;
- 1 egg;
- 75 ml of cognac;
- 2 tablespoons of fresh thyme leaves;
- 1 teaspoon of salt;
- 50 grams of unsalted butter;
- 1 head of onion;
- 2 tablespoons each fresh chopped parsley and tarragon;
- 250 grams of bacon.
Chicken terrine with herbs. Preparation
Cut one chicken breast and ham into small cubes. Grind the rest of the meat into minced meat. Peel the onion, rinse and cut also into small cubes. Fry in butter until transparent, cool slightly. In a large bowl, knead the minced chicken thoroughly, adding chopped herbs, cream, brandy, breast and ham pieces, season with salt and add a lightly beaten egg. Line the cake pan with foil, place the bacon slices in it so that the ends hang slightly along the long sides of the pan. Fill the mold with minced meat, cover the top with bacon slices, seal with foil. Bake in the oven in a water bath (placed in a baking sheet filled with hot water) at 180 ° C for 40 minutes. Remove from oven and refrigerate without removing from mold. place a load on top of the terrine and put it in the refrigerator for 4-6 hours. Remove the cooked chicken terrine from the mold and serve in slices. Various sweet jams and chutneys, pickles and pickles are perfect for this terrine.
Chicken terrine variations
You can replace fatty chicken with pork, use a different set of spicy herbs, take spicy sausages instead of ham, add fried mushrooms, nuts, dried fruits to the terrine - cranberries, raisins, pieces of figs, prunes or dried apricots, sun-dried tomatoes, fresh or baked bell peppers. A nice cut is obtained with puff terrine - you can divide the minced meat in half and put spinach, peppers, tomatoes on the first half, and then put the remaining minced meat.
