Terrine of chicken with pistachios

Description

Delicious snack on the festive table, as the everyday food instead of store-bought sausage.

Ingredients

Chicken fillet

500 g
Minced meat

500 g
Bacon

250 g
Chicken liver

100 g
Pistachios

100 g
Onion

1 piece
Garlic

2 tooth
Dry white wine

3 Tbsp
Cognac

1 Tbsp
Thyme

0.333 tsp
Bay leaf

2 piece
Salt

1.5 tsp
Black pepper

0.5 tsp
Cream

50 ml
Flour

2 Tbsp
Chicken egg

1 piece

Cooking

Chicken fillet cut into cubes small size, about 2-3 cm. Add the dried thyme, salt, pepper, wine, cognac. Mix well. Leave in a cool place to marinate at least 3 hours.

Onion finely chopped. Lightly season with salt and pepper. Fry in vegetable oil until Golden brown. Per minute until cooked add the finely minced garlic (or passed through chesnokodavilku). Fry for a minute, set aside in a separate container.

Chicken liver wash, boil in salted water for 2-3 mins, drain in a colander. Cut into small cubes. Fry in the same pan, where grilled onions with garlic, for 2-3 minutes, until lightly browned.

Prepare the minced meat (pork or pig beef).

To prepare the binder for the stuffing.

Beat the egg with the flour and cream until smooth.

In the prepared meat add the fried onions and fixer. Season with salt and pepper. Mix well. To consistency of ground meat is smooth and uniform, punching it in the blender.

Pistachios (I have a salty, shelled) pour boiling water. Leave for 2-3 min. peel.

In the beef add the pistachio and chicken liver. Mix well.

Of deep rectangular form slightly greased with vegetable oil. Lay strips of bacon around the perimeter of the shape overlap.

The bacon spread a third of meat. Well compacted to the void.

Put the marinated chicken pieces. Then another layer of beef on top, a layer of chicken and the last layer spread the stuffing. Well compacted by hand or silicone spatula each layer.

Put a couple of Laurel leaves.

On top lay out strips of bacon.

The form with a terrine to close the foil up around the edges, put in a container filled with water. Water should be enough for it to reach half of the form with a terrine. You can use a deep baking tray or any ovenproof dishes. To cook at a temperature of 210 degrees for 2-2. 5 hrs to check Readiness of a wooden skewer. If clear juice and the contents behind the walls of the mold, so the terrine is ready. Remove foil, the resulting juice to drain. Cool. Again close the container with foil. Put the oppression and leave in a cool place at least 12 hours.

Bends to clean, shape, flip, cut the terrine into slices.

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