Chicken Terrine with Bacon
6 servings
90 minutes
Chicken terrine with bacon is an elegant dish of French cuisine that reflects the art of gastronomy. Historically, terrine emerged as a way to preserve meat and vegetable components baked in a mold for a long time. In this version, tender chicken fillet infused with the flavor of smoked bacon and aromatic game sausages creates a layered composition of flavors. Mushrooms and pink pepper add sophistication, while parsley and olives provide freshness. Wrapped in strips of bacon, the terrine is slowly baked to achieve the perfect texture. Once cooled, it transforms into a magnificent appetizer ideal for serving at festive tables. Served cold, thinly sliced, accompanied by fresh bread and a light wine sauce, it creates an exquisite gastronomic experience.
1
Grind the chicken fillet in a meat grinder and add salt.
- Chicken breast fillet: 3 pieces
- Salt: to taste
2
Chop the onion finely, slice the mushrooms.
- Onion: 1 head
- Button mushrooms: 300 g
3
In olive oil, first sauté the onion, then add the mushrooms and simmer on high heat until all the liquid evaporates.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Button mushrooms: 300 g
4
Cut the smoked brisket into cubes, the sausages into thin circles, and mix with the minced meat.
- Smoked pork belly: 200 g
- Hunter's sausages (kabanosy): 100 g
- Chicken breast fillet: 3 pieces
5
Next, add pink pepper, chopped parsley, sliced olives, and cooled mushrooms to the minced meat. Mix thoroughly.
- Pink peppercorns: 2 teaspoons
- Parsley: 0.5 bunch
- Green olives: 50 g
- Button mushrooms: 300 g
6
Grease a deep rectangular dish with oil and line it with overlapping pieces of bacon to cover both the bottom and the sides.
- Smoked bacon: 300 g
7
Place the minced meat in the form and cover it with bacon on top.
- Chicken breast fillet: 3 pieces
- Smoked bacon: 300 g
8
Bake in a preheated oven at 180°C for 50 minutes.
9
Remove the mold from the oven, let it sit for 15 minutes, and carefully drain the fat from it.
10
Transfer the completely cooled terrine from the mold to a plate. Serve cold.
