Terrine with chicken

Terrin is a kind of rectangular refractory shape. Terrin is a wonderful dish of French cuisine, used as a cold snack or a component of sandwiches. They received their name from a rectangular refractory shape, in which they are prepared. Externally, the terrines are like loaves of bread of different size and color, depending on the products that were used in the cooking process. And these products can be very different - meat, fish, smoked products, vegetables, offal and even fruits. Variations so much that you can endlessly fantasize about the terrin. Typically, products for terrines are minced in minced meat, but often included in it and cut into cubes or thin slices of ingredients. The cubes are added to the minced meat itself, and the lining of the shape, for example, of a jamon or bacon. If you want to cook a simple but satisfying and tasty snack or have the opportunity in the morning not to rack your brains over breakfast, then make a terrine with chicken and pine nuts. Having mastered this basic recipe, you can change, add or compose different ingredients at your discretion. This is one of the simplest variants, which can be complicated or modified by using another stuffing, chicken liver, different greens.

Terrin is a kind of rectangular refractory shape. Terrin is a wonderful dish of French cuisine, used as a cold snack or a component of sandwiches. They received their name from a rectangular refractory shape, in which they are prepared. Externally, the terrines are like loaves of bread of different size and color, depending on the products that were used in the cooking process. And these products can be very different - meat, fish, smoked products, vegetables, offal and even fruits. Variations so much that you can endlessly fantasize about the terrin. Typically, products for terrines are minced in minced meat, but often included in it and cut into cubes or thin slices of ingredients. The cubes are added to the minced meat itself, and the lining of the shape, for example, of a jamon or bacon. If you want to cook a simple but satisfying and tasty snack or have the opportunity in the morning not to rack your brains over breakfast, then make a terrine with chicken and pine nuts. Having mastered this basic recipe, you can change, add or compose different ingredients at your discretion. This is one of the simplest variants, which can be complicated or modified by using another stuffing, chicken liver, different greens.

Ingredients:

• Chicken fillet 650 g
• Loaf of bread with bran 0.5 pcs.
• Onions 1 pc.
• Basil green fresh 1 bunch
• Parsley fresh 0.5 bunch
• Eggs chicken 1 pc.
• Garlic 3 denticles
• Olive oil 3 tbsp. l.
• Cedar nuts 3 tbsp. l.
• Pepper black ground 2 pinch
• Salt 2 pinch

Instructions

• Step 1 To prepare the dish you will need chicken fillet, half of the stale baguette with bran, onions, greens, pine nuts and spices.
• Step 2 Cut the onion into thin half rings, and garlic into plates.
• Step 3 Preheat 2-3 tbsp. l. olive oil and fry the onions with garlic for a couple of minutes.
• Step 4 Then add the nuts and fry all together for another 2-3 minutes, it is important that the nuts slightly blush.
• Step 5 In the meat grinder, twist the chicken fillet and baguette.
• Step 6 Porridge and basil thoroughly rinse, dry and finely chop.
• Step 7 Add the egg to the stuffing, egg, greens, fried onions with nuts, a pinch of salt and black ground pepper.
• Step 8 Mix everything well.
• Step 9 Cover the form with foil and evenly distribute the stuffing.
• Step 10 Bake in a preheated oven to 180 ° C for 45-50 minutes.