Baked chicken terrine with bacon and olives

Portions: 6 persons | Preparation: 100 minutes

Baked Bacon Terrine is hearty and filling. The inside is a delicious mix of chopped chicken fillet pieces, eggs and olives, while the outside is coated in a delicious layer of crispy bacon. Simply line the baking tin with bacon, add the minced meat mixture and bake in the oven until crispy. A delicious dish is already ready, which can also be served to the guests.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Baked chicken terrine with bacon and olives
Baked chicken terrine with bacon and olives

Portions: 6 persons | Preparation: 100 minutes

Baked Bacon Terrine is hearty and filling. The inside is a delicious mix of chopped chicken fillet pieces, eggs and olives, while the outside is coated in a delicious layer of crispy bacon. Simply line the baking tin with bacon, add the minced meat mixture and bake in the oven until crispy. A delicious dish is already ready, which can also be served to the guests.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

season: Christmas | region: Europe | preparation: Baking, Cooking | menu: Main courses, Meat dishes | cuisine: French recipes

Ingredients

  • 4 eggs
  • 2-3 baguette slices
  • 100-150 ml milk
  • 200-250 g chicken breast
  • 10 olives, pitted
  • 100 g cheese
  • 400-450 g minced chicken
  • 1 tbsp grain mustard
  • Salt, to taste
  • Black pepper, to taste
  • 1-2 tbsp butter
  • 200-250 g bacon

Instructions

  1. Put three eggs in a saucepan and boil until hard.
  2. Remove from the heat, allow to cool, then chop with a knife.
  3. Cut the baguette into smaller pieces and place in a bowl.
  4. Pour the milk over them and soak for 5 to 7 minutes set aside.
  5. Chop the chicken breast and olives into small pieces.
  6. Grate the cheese coarsely.
  7. In a bowl, combine the ground beef, boiled eggs, raw egg, chicken breast, soaked baguette, olives, cheese, mustard, salt, and pepper.
  8. One Grease the baking tin generously with butter.
  9. Line with thin slices of bacon.
  10. Place the edges on top of each other, leaving a little hanging over the edge.
  11. Put the minced meat mixture into the tin.
  12. Press down with a spoon so that there are no cavities.
  13. Cover with bacon slices hanging over the edges.
  14. Cover with aluminum foil.
  15. Place baking pan in larger pan.
  16. Pour in warm water, reaching about halfway into larger pan.
  17. About an hour Bake at 200 °C.
  18. Terrine from the B take out of the oven and serve immediately.

A rectangular loaf pan is ideal for this recipe.

Utensils

  • knife
  • cutting board
  • pan
  • bowl
  • grater
  • loaf pan