Chicken terrine with ham and pistachios
4 servings
60 minutes
Chicken terrine with ham and pistachios is an exquisite dish of European cuisine that combines the tenderness of chicken meat, the aroma of ham, and a light nutty note from pistachios. The terrine originates from French gastronomy, where it is served as an appetizer or main course. Baked in a mold, it acquires a dense texture, while strips of bacon create an appetizing crust. Its rich flavor with hints of spices pairs perfectly with grain crackers, mustard-based sauces, and fresh salads. Particularly popular in festive menus, this terrine delights guests with its elegant appearance and rich taste. It can be served warm or chilled to reveal the full depth of its flavor nuances.
1
Remove the skin and fat from the chicken thighs, separate the meat from the bone and cartilage, cut into cubes, and blend.
- Chicken thighs: 2 pieces
2
Cut the chicken breasts into large cubes and blend them.
- Chicken breast: 2 pieces
3
Add onion and garlic to the blender, chop again. Transfer the resulting minced meat to a bowl.
- Shallot: 2 pieces
- Garlic: 2 cloves
4
Pour cream over the crackers, mix well and let soak for five minutes, stirring occasionally.
- Breadcrumbs: 50 g
- Single cream 10% fat: 100 ml
5
Clean the pistachios, pour boiling water over them, and let them sit for five minutes. Then peel them and chop with a knife.
- Unsalted pistachios: 50 g
6
Add salt, pepper, spices, egg, breadcrumbs with cream to the minced meat and knead well.
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: to taste
- Chicken egg: 1 piece
- Breadcrumbs: 50 g
- Single cream 10% fat: 100 ml
7
Add pistachios and diced ham to the minced meat, mix well.
- Unsalted pistachios: 50 g
- Cooked smoked ham: 100 g
8
Line the mold with strips of bacon.
- Smoked bacon: 5 piece
9
Place the minced meat in the mold and pack it tightly.
10
Bake in an oven preheated to 180 degrees for 30 minutes.
11
Remove from the mold after completely cooling.