| Cook Time | 210 minutes |
| Servings |
Ingredients
- 500 gram Chicken fillet
- 500 gram Minced meat pork or beef
- 250 gram bacon
- 100 gram Chicken liver
- 100 gram Pistachios
- 1 piece Onion
- 2 cloves garlic
- 3 tablespoons Dry white wine
- 1 tablespoon Cognac
- 1/3 teaspoon Thyme
- 2 pieces Bay leaf
- 50 milliliters Cream
- 2 tablespoons Flour wheat / Flour
- 1 piece Chicken egg
- Salt
- Black pepper
Ingredients
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Instructions
- Chicken fillet cut into small cubes, about 2-3 cm. Add dried thyme, salt, pepper, wine, cognac. Stir well. Leave in a cool place to marinate for at least 3 hours.
- Onions cut finely. Lightly salt and pepper. Fry in vegetable oil until Golden brown. Per minute until cooked add the finely minced garlic (or passed through press). Fry for a minute, set aside in a separate container.
- Chicken liver wash, boil in salted water for 2-3 minutes, throw in a colander. Cut into small cubes. Fry in the same pan in which fried onions and garlic for 2-3 min., until slightly Golden brown.
- Prepare minced meat (pork or pork-beef).
- Prepare the binder for minced meat.
- Beat the egg with flour and cream until smooth.
- In the prepared minced meat add fried onions and fixative. Salt and pepper. Stir well. To make the consistency of the minced meat smooth and uniform, punch it in a blender.
- Pistachios (I have salted, peeled from the shell) pour boiling water. Leave for 2-3 min. peel.
- In the beef add the pistachio and chicken liver. Stir.
- Of deep rectangular form slightly greased with vegetable oil. Lay strips of bacon around the perimeter of the shape overlap.
- The bacon spread a third of meat. It is good to tamp it so that there are no voids.
- Put the marinated chicken pieces on top. Then another layer of minced meat on top, a layer of chicken and the last layer of minced meat. Well compacted hands or silicone spatula each layer.
- Put a couple of Bay leaves.
- Top with strips of bacon.
- The form with a terrine to close the foil up around the edges, put in a container filled with water. Water should be enough for it to reach half of the form with a terrine. To do this, you can use a deep pan or any heat-resistant dishes. To cook at a temperature of 210 degrees for 2-2. 5 hrs to check Readiness of a wooden skewer. If clear juice and the contents behind the walls of the mold, so the terrine is ready. Remove foil, the resulting juice to drain. Cool. Close the container with foil again. Put the oppression on top and leave in a cold place for at least 12 hours. Oppression to remove, shape, flip, cut the terrine into slices.
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