Chicken terrine

Loreto, author of Sabores de Colores , returns to bring us a very easy and successful recipe. It is an uncomplicated chicken terrine, most flavorful and filling. It will surely solve more than one meal for you!

There are recipes that are fantastic all year round, whether to eat as a main dish or even to take on a picnic or to the beach.

Today I bring you one of them, it is an uncomplicated chicken terrine , very tasty and one that everyone likes. A header recipe that you will take advantage of throughout the year. I already anticipate that you can incorporate such Mediterranean ingredients as dried tomatoes, olives and even nuts. Adapt it to your liking!

This terrine and many others that I usually prepare are prepared in Le Creuset terrine molds , also ideal for preparing aspics, cold terrines (without cooking), jellies and even cakes.

You dare?

Le Creuset mini salt and pepper mills , Le Creuset ceramic terrine , Pallarès carbon steel knife .

Ingredients (for 6 people)

• 700gr chicken sausage meat
• 1 chicken breast cut into 3 long strips
• 12 thin strips of bacon
• 1 egg
• 1 yolk
• 2 dessert spoons of pesto sauce
• Salt
• Pepper

Elaboration

1. Preheat the oven to 200ºC.
2. Cover the base of our Le Creuset terrine with parchment paper and line the inside with the bacon slices, leaving them protruding at least 2-3 centimeters. We booked.
3. We put the sausage meat, the egg, the yolk and the tablespoons of pesto in the food chopper and we make it work until everything has been unified. Season with salt and pepper (there is a good amount of meat, be generous so that it is not bland).
4. Pour the mixture into the terrine, interspersing the previously seasoned chicken strips. Press and close the terrine with the projection of the bacon strips. We place the ceramic weight of the terrine on the bacon -this step is necessary so that the bacon does not curl in the heat of baking-.
5. Bake for 50 minutes in a bain-marie. To do this, place the terrine in a rectangular Le Creuset tray and cover halfway with boiling water.
6. Once the baking time has elapsed, remove from the oven and very carefully remove any excess fat that the bacon may have released.
7. Let cool and cover the terrine with plastic wrap. Let stand 8 hours in the fridge.
8. After the resting time, we remove it from the fridge and we can cut it as we like to taste it. If it is to accompany it with a salad, cut into thick slices it is great; if it is for an appetizer, a sandwich or a snack, you can do it in thinner slices or even in small cubes.

Mini Le Creuset salt and pepper mills and Le Creuset ceramic terrine .

There are always recipes for which it is worth turning on the oven, especially knowing that they will be recipes that will be eaten cold, whether at home or if we decide to go to the beach or to the mountains. Do not lose sight of this basic chicken terrine recipe, I invite you to try it and add or change the ingredients looking for your own version of chicken terrine.

loreto