Now the promised chicken terrine dish for the ladies. However, men are also unlikely to abandon him. The recipe is mobile and allows you to vary it as you like. For that and love. I have the preparation of this dish is often held under the motto"I made it out of what was." Yes and is done quickly". In General, what need to.
Despite the fact that scary to take on is quick and easy.
Our chicken Breasts turn into minced meat and spread in a convenient mixing bowl. Minced meat can be ground through large cells.
Add olives rings and finely chopped dill.
Multi-colored halves of peppers cut into cubes and send there.
Boiled chicken cut into cubes. I had Breasts from the broth . But can be and any other boiled meat, and also the remnants of fried no.
Now conjure over the flavors. I add garlic, salt, pepper, RUB between the palms of dry Basil and even put turmeric, chicken loves it, and the eye is nice.
All mix well.
At this stage, you can add minced meat (throw ideas): green peas, corn, sun-dried tomatoes, mushrooms, pine nuts or pistachios... - what's in the fridge? The main thing that it was combined with chicken and gave new color spots. If you think that the stuffing is too thick - add 50 grams of cream or milk.
When, during frying the whole thing will thicken, plus bacon - the food could be too salty!
Take the form for the cake, better "brick", but you can any other and line it with strips of bacon overlap (if the skin - cut). The strips should hang at the edges.
I had terrible luck this time. I open the package of bacon, and there - some strange fibers and strange figures cutting. I usually just have enough pieces to put on the bottom and the edges hanging down. And here had to as puzzles putting. However, outwardly this is not visible and the taste is not reflected.
If there is no bacon, the bottom of the form to lay slices of roasted eggplant or even no spread.
Spread on bacon our meat and bent on him the bacon that was hanging around the edges.
Send in a preheated 180 degree oven for about an hour. The top should slightly brown.
Ready terrine take out of the oven, cool in the form and in the form of the same put in the refrigerator for 4 hours, or better - at night. Top cover with foil. As time passes, cut - and enjoy.
Can be served sliced and simply laid on bread, and can serve dish with a light side dish.
Bon appetit to you and your family!