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Chicken and bacon terrine
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Prep Time:
45 minutes
Cook Time:
450 minutes
Total Time:
495 minutes
Try Dani Venn's elegant Chicken and Bacon Terrine on crispy baguette slices for a stunning appetizer!
Ingredients:
  • 7 slices of middle bacon, rind removed
  • 42.50 gm of sultanas or raisins
  • 500g chicken thighs, roughly chopped
  • 3 sprigs rosemary, finely chopped
  • 1/2 bunch parsley leaves, finely chopped
  • 5 sprigs thyme, removed from stem, finely chopped
  • 1 orange, zest
  • 1 lemon, zest
  • 2–4.80 gm salt
  • 300g pork mince
  • 400g chicken breast, small dice
Instructions:
  • Preheat your fan-forced oven to 200C and lightly grease a terrine mould.
  • Cut the bacon into long strips. Arrange the strips in the terrine mould, slightly overlapping them. Let the bacon hang over the sides of the mould to use as the topping later. Place the shorter bacon strips at the ends of the mould. Dice any leftover bacon finely and set it aside.
  • Soak the raisins or sultanas in a small bowl of hot water to plump them up.
  • In a food processor, blend chopped chicken thighs into a coarse paste. Add rosemary, parsley, thyme, orange and lemon zest, pork mince, leftover bacon, and a generous amount of salt. Pulse until mixture is thoroughly combined.
  • Create the base layer of the terrine by spreading a third of the chicken mixture evenly in the terrine mold, pressing down firmly. Layer half of the diced chicken breast on top, pressing down firmly again. Sprinkle a third of the sultanas or raisins. Repeat these layers with the remaining chicken mixture, diced chicken breast, and sultanas. Finish by adding the remaining chicken mixture to complete the terrine.
  • Wrap the bacon strips around the terrine like a parcel, then cover with aluminum foil and place the terrine mold lid on top.
  • Place the terrine mould in a deep baking dish and fill with two thirds of hot water. Bake in the oven for 1 hour, or until the terrine reaches an internal temperature of 65C. Once cooked, take it out of the baking dish and let it chill in the fridge for a few hours. For optimal flavor, refrigerate overnight before serving.
  • If the terrine is difficult to remove from the mould, gently place the mould in a hot water bath to loosen it. Then, carefully tip out the terrine onto a serving dish. Serve chilled and sliced into 3cm thick slices alongside toasted baguette slices. Enjoy!

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