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Chicken Terrine with Pistachios & Wrapped in Prosciutto

by Finy (follow)
Dinner (2125)      Lunch (1669)      Chicken (651)      Make Ahead (294)      Buffet (53)      Pistachios (14)      Professional (1)     

Cooked chicken terrine

This is a recipe that will impress.

It uses unusual ingredients together, is a bit fiddly, however the finished product is well worth it.

I minced my own chicken and this is so much nicer as you know what goes in it, however if you have no mincer, you can buy it already minced.

I served it with the leftovers of my Winter Potato salad click

Cut slices from terrine

Preparation Time: 35 minutes (plus 3 hours in fridge)
Cooking Time: 1 hour
Makes: 4-6 servings

10 slices of prosciutto (about 130 g)
450 g chicken thigh fillets
450 g chicken breasts
30 g unsalted pistachios, chopped
2 tsp Dijon mustard
1 tsp lemon zest
cup chopped parsley

Preheat oven to 200C or 190C if fan forced. Line a loaf pan 20 cm x 8 cm, extending the baking paper over the side of the long sides of the tin.

Line the base and the long sides with the prosciutto.

Loaf pan lined with prosciutto

Chop all the chicken into 2 cm pieces.

Cut chicken pieces

Finely mince half the chicken (or buy half minced).

Mincing half the chicken

Combine the chicken mince, chopped chicken, mustard and pistachios.

Ready to mix

Add the parsley and lemon zest. Add salt & pepper, and mix well.

Mixed ingredients

Press this chicken mixture into the prepared prosciutto lined loaf tin.

Almost ready to be baked

Fold the prosciutto and baking paper over to cover, and then cover tightly with foil.

Bake the terrine for 1 hour.

Baked chicken terrine

Drain the liquid from the pan, cool, then weight with another dish with cans placed on top. Put in the fridge for 3 hours.

Turn out the terrine onto a plate, slice thickly, and serve.

This becomes the top of the terrine

Serve with vegetables or salad of your choice.

Terrine served with Winter Potato Salad

#Make ahead
I like this Recipe - 17
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[ Submit a Comment ]
I agree with Mia regarding the need to compress recipe's to avoid paper wastage ;However I intend to cook this recipe .Sonia M-R
mia -I totally agree with you and have left a message, with a copy of your message for the writer of the programme -hopefully, this can be fixed though do not know how long it will take.
by Finy
I would REALLY like to see these recipes "compressed" into a less wasteful use of paper when you want to print a recipe. You end up, let's say, with 8 pages, when you logically only need, say 3 pages. No way you, as the user, can do this - or maybe I'm missing something??

thanks you Claire!
by Finy
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