The ingredient list looks long and complicated, but don’t give up if you would like something a little different. Just follow the recipe! It really is easy and yummy. Guaranteed to turn out perfectly. Serve with a little apricot jam or marmalade or if you want to keep it savory, just add a few pickles on the side. Some fresh baguette and you have a delicious appetizer that is sure to impress!
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Christmas, Cold Weather, Different, Do-Ahead, Fine Food, For Foodies, New Year's
2 hours and 45 minutes
2 hours and 45 minutes
Chicken tenders will work equally well as the chicken breast sliced into tender sized pieces.
Degree of Difficulty
1lblightly salted thin sliced bacon
1 1/2tspolive oil
1/2cupfinely chopped onion
1/2cupfresh bread crumbs (about 3 slices)
1/2cupdried cherries or cranberries
Gather all ingredients before starting the recipe.
Preheat oven to 350°
Line a 9x5 loaf pan with aluminum foil letting ends generously hang over sides.
Lightly stretch sliced bacon lengthwise and line the loaf pan, slightly overlapping, then hang 3-4 slices of bacon at each end to overhang by quite a bit, these pieces will be used to cover the terrine.
Heat oil in a medium sauce pan over medium heat and sauté onion and garlic for 3-4 minutes; do not allow garlic to color.
Place 3 slices of fresh white bread in a food processor and pulse until the bread becomes bread crumbs.
Remove onion and garlic mixture from heat and allow to cool.
Place minced veal and pork in a bowl and add cooled onion and garlic mixture, the minced thyme and parsley, one egg, bread crumbs, salt, pistachios, dried berries and pepper. Mix well using a kneading motion with your hands.
Cut chicken breast into 6-8 one inch strips, about the same width as chicken tenders (or just use chicken tenders).
Bring up the short ends of the bacon and then cover these with the bacon at the ends.
Spread about 1/3 of the minced meat mixture in the loaf pan, arrange 3-4 strips of chicken on top, repeat and end with minced meat mixture on top.
Cover with foil and place in a deep pan. Fill pan with enough boiling water to come half way up the sides of the loaf pan.
Bake for 2 hours; the terrine should feel firm to the touch and the juices should be largely clear
Remove loaf pan from water and cool on a rack for 30 minutes.
Place loaf pan on a tray and cut out a piece of cardboard that fits just inside the loaf pan. Cover the cardboard with aluminum foil and place the 'lid' on the terrine and weigh down with a couple of heavy cans such as beans and refrigerate overnight.
The next day, remove the terrine from the loaf pan, using the foil to help lift the terrine from pan; peel the foil off the terrine and gently scrape off fat and gelled juices from the loaf.
Cut terrine into 1" slices.
Terrine will keep for a couple of weeks in the fridge, or will freeze for several months.