Chopped meat is a hit of all time! Of course, patties and meatballs may not always be suitable for the holiday table, but the terrine is another matter. Beautiful, delicious and exquisite dish can really become a hit on the Christmas table!
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 600 gram Chicken thigh boneless
- 300 gram Chicken liver
- 1 pack bacon
- 1 piece Onion
- 2 cloves garlic
- 100 gram Dried plum
- 50 gram Pistachios
- 5 tablespoons Cognac
- 1 teaspoon Sugar
- Nutmeg to taste
- Salt to taste
- Allspice to taste
Ingredients
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Instructions
- First of all, well wash prunes, put in a bowl, sprinkle with sugar and pour brandy. Allow to infuse without forgetting to stir, about 20-30 minutes.
- With chicken thighs and liver cut off all unnecessary and unnecessary, such as skin and fat.
- The onion and peel the garlic, along with chicken thighs and liver, put in the bowl of a food processor. Add salt and spices to taste.
- Punch 1-2 minutes at 2 speed using a knife-chopper.
- To the resulting minced meat, add the peeled pistachios and mix.
- Form for baking terrine lined with strips of bacon.
- Spread half of the minced chicken on the bacon, put an even layer of soaked prunes on top.
- The final stage is spread the remaining minced meat and properly level it.
- Cover everything with bacon slices.
- Form with terrine put on a baking sheet filled with water and bake in the oven for 1 hour at 160 C.
- To get the terrine out of the oven. Drain the liquid formed during cooking. Allow to cool completely. Turn on a platter and cut into slices.
- Bon appetit.
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