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 Chicken Terrine with Pistachios Recipe
A delicious snack for a festive table or as an everyday dish, instead of store-bought sausage. Very gentle, with notes of piquancy. Cooking is easy and fast. You will be satisfied with the result.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 210 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Cook Time 210 minutes
Servings
Ingredients
Instructions
  1. Chicken fillet cut into small cubes, about 2-3 cm. Add dried thyme, salt, pepper, wine, brandy. Mix well. Leave to marinate in a cool place for at least 3 hours.
    Chicken fillet cut into small cubes, about 2-3 cm. Add dried thyme, salt, pepper, wine, brandy. Mix well. Leave to marinate in a cool place for at least 3 hours.
  2. Finely chop the onion. Lightly season with salt and pepper. Fry in vegetable oil until golden brown. A minute before cooking, add finely chopped garlic (or passed through a press). Fry for a minute, set aside in a separate container.
    Finely chop the onion. Lightly season with salt and pepper. Fry in vegetable oil until golden brown. A minute before cooking, add finely chopped garlic (or passed through a press). Fry for a minute, set aside in a separate container.
  3. Rinse the chicken liver, boil in salted water for 2-3 minutes, and put it in a colander. Cut into small cubes. Fry in the same pan on which the onion and garlic were fried for 2-3 minutes, until slightly golden.
    Rinse the chicken liver, boil in salted water for 2-3 minutes, and put it in a colander. Cut into small cubes. Fry in the same pan on which the onion and garlic were fried for 2-3 minutes, until slightly golden.
  4. Prepare minced meat (pork or pork-beef).
    Prepare minced meat (pork or pork-beef).
  5. Prepare the stuffing for the minced meat.
    Prepare the stuffing for the minced meat.
  6. Beat the egg with flour and cream until smooth.
    Beat the egg with flour and cream until smooth.
  7. Add fried onions and a fixative to the prepared minced meat. Salt and pepper. Mix well. To make the consistency of minced meat homogeneous, whisk it in a blender.
    Add fried onions and a fixative to the prepared minced meat. Salt and pepper. Mix well. To make the consistency of minced meat homogeneous, whisk it in a blender.
  8. Pistachios (I have salted, peeled from the shell) pour boiling water. Leave on for 2-3 minutes. the peel.
    Pistachios (I have salted, peeled from the shell) pour boiling water. Leave on for 2-3 minutes. the peel.
  9. Add pistachios and chicken liver to the beef. To interfere.
    Add pistachios and chicken liver to the beef. To interfere.
  10. Made of a deep rectangular shape, lightly greased with vegetable oil. Lay out strips of bacon around the perimeter of the mold overlap.
    Made of a deep rectangular shape, lightly greased with vegetable oil. Lay out strips of bacon around the perimeter of the mold overlap.
  11. Spread a third of the meat on the bacon. It is good to tamp it so that there are no voids.
    Spread a third of the meat on the bacon. It is good to tamp it so that there are no voids.
  12. Place the marinated chicken pieces on top. Then on top of another layer of minced meat, a layer of chicken and the last layer of minced meat. Tamp each layer well with your hands or a silicone spatula.
    Place the marinated chicken pieces on top. Then on top of another layer of minced meat, a layer of chicken and the last layer of minced meat. Tamp each layer well with your hands or a silicone spatula.
  13. Put a couple of bay leaves.
    Put a couple of bay leaves.
  14. Place strips of bacon on top.
    Place strips of bacon on top.
  15. Cover the form with terrine with foil around the edges, put it in a container filled with water. There should be enough water to fill half of the form with terrine. To do this, you can use a deep frying pan or any heat-resistant cookware. Cook at a temperature of 210 degrees for 2-2. 5 hours to check the readiness with a wooden skewer. If the transparent juice and the contents lag behind the walls of the mold, then the terrine is ready. Remove the foil, let the resulting juice drain. Cool. Cover the container with foil again. Put the oppression on top and leave in a cold place for at least 12 hours. Remove the oppression, form it, turn it over, cut the terrine into slices.
    Cover the form with terrine with foil around the edges, put it in a container filled with water. There should be enough water to fill half of the form with terrine. To do this, you can use a deep frying pan or any heat-resistant cookware. Cook at a temperature of 210 degrees for 2-2. 5 hours to check the readiness with a wooden skewer. If the transparent juice and the contents lag behind the walls of the mold, then the terrine is ready. Remove the foil, let the resulting juice drain. Cool. Cover the container with foil again. Put the oppression on top and leave in a cold place for at least 12 hours. Remove the oppression, form it, turn it over, cut the terrine into slices.
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