Chicken Terrine

Loreto, author of Flavors of Colors, brings us another extremely easy and impressive recipe. It's an uncomplicated chicken terrine, very tasty and substantial. It will surely solve more than one meal for you!

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

Today I bring you one of them, it's a no-fuss chicken terrine, very flavorful and one of those that everyone likes. A go-to recipe you'll use throughout the year. I’ll tell you now that you can add Mediterranean ingredients like sun-dried tomatoes, olives, or even nuts. Adapt it to your taste!

This terrine and so many others that I usually prepare are made in the Le Creuset terrine molds, also ideal for making aspics, cold terrines (no cooking needed), jellies, and even cakes.

Are you up for it?

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

Preparation

1. Preheat the oven to 200ºC.
2. We line the base of our Le Creuset terrine with parchment paper and line the inside with the bacon slices, leaving them to overhang by at least 2–3 centimeters. Set aside.
3. Place the sausage meat, egg, the yolk and the spoonfuls of pesto in the food chopper and run it until everything is unified. Season with salt and pepper (there is a good amount of meat, be generous so it doesn't come out bland).
4. Pour the mixture into the terrine, alternating the previously seasoned chicken strips. Press and close the terrine using the overhanging bacon strips. Place the terrine's ceramic weight on top of the bacon —this step is necessary so the bacon doesn't curl with the oven heat—.
5. Bake for 50 minutes in a bain-marie. To do this place the terrine inside a Le Creuset rectangular tray and fill halfway with boiling water.
6. After baking time, remove from the oven and carefully drain any excess fat the pancetta may have released.
7. Let cool and cover the terrine with plastic wrap. Let rest 8 hours in the refrigerator.
8. After the resting time, remove from the fridge and you can slice it however you like to enjoy it. If serving with a salad, sliced into thick slices is great; if for an appetizer, a sandwich or a snack, you can slice it thinner or even into cubes.

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

There are always recipes worth turning the oven on for, especially knowing they'll be enjoyed cold, whether at home or if we decide to go to the beach or the mountains. Keep an eye on this basic chicken terrine recipe —I invite you to try it and add or change the ingredients to find your own version of chicken terrine.

Loreto