A variety of recipes from chicken fillet is a godsend for housewives who like to indulge their home with unusual dishes from familiar products. Chicken terrine is a cold appetizer that can be served on the festive table or feast on, putting a slice on the toast, every day at breakfast. Having mastered cooking once, you can safely embark on various experiments, changing additional ingredients and making the taste of terrine even more magnificent, and the cut - more colorful.
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Chicken terrine with herbs. Ingredients
For this fragrant dish you will need about 2 kilograms of chicken (1 to 1 fatty meat from chicken thighs and lean poultry breast), as well as:
- 200 grams of smoked ham;
- 300 ml cream of 20% fat content;
- 1 egg;
- 75 ml of cognac;
- 2 tablespoons of fresh thyme leaves;
- 1 teaspoon of salt;
- 50 grams of unsalted butter;
- 1 head of onion;
- 2 tablespoons of freshly chopped parsley and tarragon;
- 250 grams of bacon.
Chicken terrine with herbs. Cooking
Cut one chicken breast and ham into a small cube. Grind the rest of the meat into minced meat. Peel, rinse and chop the onion into a small cube. Fry in butter until clear, cool slightly. In a large bowl, thoroughly knead the minced chicken, adding chopped herbs, cream, cognac, slices of breast and ham, season with salt and add a slightly beaten egg. Cover the cake pan with foil, put slices of bacon in it so that its ends hang slightly on the long sides of the cake. Fill the form with minced meat, cover the top with slices of bacon, and seal with foil. Bake in the oven in a water bath (putting in a baking sheet filled with hot water) at a temperature of 180 ° C for 40 minutes. Remove from the oven and refrigerate without removing from the mold. set the load on top of the terrine and put it in the refrigerator for 4-6 hours. Remove the finished chicken terrine from the mold and serve, sliced. Various sweet jams and chutneys, salinity and marinades are great for this terrine.