Loreto, author of Sabores de Colores , returns to bring us a very easy and successful recipe. It is an uncomplicated chicken terrine, very tasty and forceful. Surely it will solve more than one meal!

There are recipes that are fantastic throughout the year, whether as a main course 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 I know that everyone likes it. A header recipe that you will enjoy throughout the year. I can already tell you that you can incorporate ingredients as Mediterranean as dried tomatoes, olives and even dried fruit. 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 (no need to cook), 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. We 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 place the sausage meat, the egg, the yolk and the pesto spoonfuls 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. We 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 with 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. After the baking time, we remove from the oven and carefully remove the 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 is great; if it is for an appetizer, a sandwich or a snack, you can make it in thinner slices or even in cubes.

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

There are always recipes that are worth lighting the oven for, especially knowing that they will be recipes that will be enjoyed cold, whether at home or if we decide to go to the beach or 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.

loretto