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
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  2. From chicken thighs and liver, cut off all unnecessary and inappropriate, such as skin and fat.
  3. 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.
  4. Beat for 1-2 minutes at 2 speeds with a chopper knife.
  5. Add the peeled pistachios to the minced meat and mix.
  6. The baking dish for the terrine is lined with strips of bacon.
  7. Put half of the minced chicken on the bacon, put the soaked prunes on top in an even layer.
  8. The final stage is to spread the remaining minced meat and carefully level it.
  9. Cover everything with bacon slices.
  10. 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.
  11. Remove the terrine from the oven. Drain the liquid formed during cooking. Allow to cool completely. Place on a platter and cut into slices.
  12. Bon appetit.
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