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 Chicken Terrine with Cranberries and Pistachios Recipe
I suggest cooking a tender chicken terrine with pistachios and cranberries, soaked in the aroma of bacon. This is a light, hearty and very tasty dish that will become a worthy decoration of the festive table. And, of course, by cooking chicken terrine according to this recipe, you will certainly get a lot of praise, it turns out very tasty!
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 80 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Wash the chicken fillet, dry it, cut into small pieces. And whisk in a blender until smooth.
    Wash the chicken fillet, dry it, cut into small pieces. And whisk in a blender until smooth.
  2. Cut the ham into small cubes.
    Cut the ham into small cubes.
  3. Chop the pistachios coarsely.
    Chop the pistachios coarsely.
  4. Melt the butter and let it cool.
    Melt the butter and let it cool.
  5. In a bowl, mix the minced chicken and ham.
    In a bowl, mix the minced chicken and ham.
  6. Add mayonnaise and pistachios.
    Add mayonnaise and pistachios.
  7. Add warm butter. Add spices. Mix everything well.
    Add warm butter. Add spices. Mix everything well.
  8. Last of all, add the cranberries and mix gently.
    Last of all, add the cranberries and mix gently.
  9. Cover the cake pan with strips of bacon so that the edges hang down. Lay out the chicken mass, completely filling the mold, and lightly press down.
    Cover the cake pan with strips of bacon so that the edges hang down. Lay out the chicken mass, completely filling the mold, and lightly press down.
  10. To cover the hanging edges of the bacon.
    To cover the hanging edges of the bacon.
  11. Cover the mold with foil and send it to a preheated oven (170 ° C). Bake for 40-45 minutes. After the time has elapsed, the terrine mold is removed from the oven. And then, hot, without removing the foil, put it under oppression. Allow to cool completely. Then, with the same oppression, put it in the refrigerator for about 7-8 hours.
    Cover the mold with foil and send it to a preheated oven (170 ° C). Bake for 40-45 minutes. After the time has elapsed, the terrine mold is removed from the oven. And then, hot, without removing the foil, put it under oppression. Allow to cool completely. Then, with the same oppression, put it in the refrigerator for about 7-8 hours.
  12. Bon appetit!
    Bon appetit!
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