Chicken terrine

Loreto, author of Sabores de Colores , brings us another recipe that is easy and effective. It is a chicken terrine without complications, very tasty and filling. It will surely solve more than one meal!

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

Today I bring you one of them, it is a chicken terrine without complications , very tasty and one of those that everyone likes. A staple recipe that you will enjoy all year round. I can tell you in advance that you can add Mediterranean ingredients such as dried tomatoes, olives and even nuts. Adapt it to your taste!

This terrine and many others that I usually prepare are prepared in Le Creuset terrine molds , also ideal for preparing aspics, cold terrines (without the need for cooking), gelatins 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

Elaboration

1. Preheat the oven to 200ºC.
2. We cover the base of our Le Creuset terrine with greaseproof paper and line the inside with the bacon slices, leaving them sticking out at least 2-3 centimetres. We set aside.
3. Place the sausage meat, egg, yolk and tablespoons of pesto in the food chopper and operate it until everything is combined. Season with salt and pepper (there is a good amount of meat, be generous so it doesn't become bland).
4. Pour the mixture into the terrine, alternating the previously seasoned chicken strips. Press down and close the terrine with the bacon strips. Place the terrine's ceramic weight on top of the bacon - this step is necessary to prevent the bacon from curling in the heat of baking.
5. Bake for 50 minutes in a bain-marie. Place the terrine in a rectangular Le Creuset dish and cover halfway with boiling water.
6. After the baking time, remove from the oven and carefully remove any excess fat that the bacon may have released.
7. Let it cool and cover the terrine with cling film. Let it rest for 8 hours in the fridge.
8. After the resting time, remove it from the fridge and cut it as you like to enjoy it. If you are going to accompany it with a salad, cutting it into thick slices is great; if you are going to serve it as an appetizer, sandwich or snack, you can cut it into thinner slices or even into small cubes.

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

There are always recipes that are worth turning on 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. Don't lose sight of 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