Chicken Terrine with Prunes and Pistachios Recipe
Minced meat is a hit of all time! Of course, cutlets and meatballs may not always be suitable for a festive table, but terrine is a completely different matter. A beautiful, delicious and exquisite dish can really become a hit on the Christmas table!
Servings 8
Cook Time 90 minutes
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
Instructions
- First of all, rinse the prunes well, put them in a bowl, sprinkle with sugar and pour over the brandy. Let it brew, not forgetting to stir, for about 20-30 minutes.
- From chicken thighs and liver, cut off all unnecessary and inappropriate, such as skin and fat.
- Put the onion and peeled garlic together with the chicken thighs and liver in the bowl of a food processor. Add salt and spices to taste.
- Beat for 1-2 minutes at 2 speeds with a chopper knife.
- Add the peeled pistachios to the minced meat and mix.
- The baking dish for the terrine is lined with strips of bacon.
- Put half of the minced chicken on the bacon, put the soaked prunes on top in an even layer.
- The final stage is to spread the remaining minced meat and carefully level it.
- Cover everything with bacon slices.
- Place the form with the terrine on a baking sheet filled with water and bake in the oven for 1 hour at a temperature of 160 C.
- Remove the terrine from the oven. Drain the liquid formed during cooking. Allow to cool completely. Place on a platter and cut into slices.
- Bon appetit.