French Country-Style Terrine Recipe

Name: French Country-Style Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup shelled green unsalted pistachios; 1/4 lb thinly sliced fatty bacon, rind removed; 1/2 lb boneless skinless chicken breast; 3/4 cup madeira wine or 3/4 cup port wine; salt & freshly ground black pepper; 1 lb ground fatty pork; 1/2 ground veal; 1/2 lb ground calf liver, crumbly; 1 small onion, finely diced; 1 tablespoon kosher salt; 1 tablespoon fresh thyme leave; 2 eggs; 3 fresh bay leaves

Servings: persons

1/2 cup shelled green unsalted pistachios
1/4 lb thinly sliced fatty bacon, rind removed
1/2 lb boneless skinless chicken breast
3/4 cup madeira wine or 3/4 cup port wine
salt & freshly ground black pepper
1 lb ground fatty pork
1/2 ground veal
1/2 lb ground calf liver, crumbly
1 small onion, finely diced
1 tablespoon kosher salt
1 tablespoon fresh thyme leave
2 eggs
3 fresh bay leaves

1
["Preheat oven to 350u00b0.", "Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.", "Line a 6 cup ceramic terrine or 9"" x 5"" loaf pan with bacon. Place on baking tray.", "Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.", "For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.", "Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.", "Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.", "Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons."]

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup shelled green unsalted pistachios, 1/4 lb thinly sliced fatty bacon, rind removed, 1/2 lb boneless skinless chicken breast, 3/4 cup madeira wine or 3/4 cup port wine, and more.

Yes, French Country-Style Terrine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Country-Style Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions