Chicken Terrine with Liver and Pepper Wrapped in Bacon
An excellent terrine that is juicy and aromatic thanks to the bacon. The recipe uses 400 g breast and 300 g thighs. The meat can be ground using a meat grinder or a blender. Olives are added optionally. The dish is suitable for both hot and cold serving.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- bacon 250 g
- chicken fillet 700 g
- chicken liver 300 g
- onion 150 g
- bell pepper 1-2
- olives 100 g
- cream 10-20% 50 ml
- salt
- pepper
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 19
Remove the seeds from the pepper and cut it into cubes (150 g of diced product is needed).
Step 2 of 19
Slice the olives into rounds.
Step 3 of 19
Cut the onion into large pieces.
Step 4 of 19
Cut the liver into cubes.
Step 5 of 19
Cut the fillet and transfer it to a blender.
Step 6 of 19
Add the onion to the meat.
Step 7 of 19
Blend the mixture.
Step 8 of 19
Mix the blended fillet with the pepper and olives.
Step 9 of 19
Stir the ingredients.
Step 10 of 19
Pour in the cream.
Step 11 of 19
Mix the mixture.
Step 12 of 19
Add a bit of pepper and salt.
Step 13 of 19
Stir once more.
Step 14 of 19
In a baking pan (size 11x23 cm and height 5 cm), lay the bacon with the edges hanging over.
Step 15 of 19
Place half of the chicken fillet into the pan.
Step 16 of 19
Lay a layer of liver on top.
Step 17 of 19
Add the remaining part of the fillet.
Step 18 of 19
Fold the bacon edges inward.
Step 19 of 19
Cover the pan with foil, making holes in it for steam. Place in the oven to bake at 180 degrees for one hour.
