Chicken terrine

Chicken, Ham, Sun-dried tomatoes, Parsley, Garlic, Black pepper, Nutmeg, Cooking salt, Paprika

Cooking: 10 min, Mix: 10 min, Cooking: 5 min, Bake in the oven: 40 min, Bake in the oven: 20 min, Let it stand: 30 min, Chill in the refrigerator: 4 h, Cooking: 5 min

Preheat the oven to 180 °C. Prepare a rectangular terrine mold.

Line the bottom and sides of the mold with slices of cured ham or prosciutto (5–6 slices), overlapping them and leaving the edges hanging freely.

Place the chicken mince (1 kg) in a bowl.

Chop the garlic (2 cloves). Finely dice the sun-dried tomatoes (30–40 g). Chop the parsley (a small bunch).

Add the herbs, garlic, and tomatoes to the mince. Season with salt (to taste), black pepper (a pinch), nutmeg (a pinch), and hot paprika (to taste).

If desired, add bacon, diced into small cubes (3 tbsp). Mix the mince thoroughly until well combined.

Bacon increases the juiciness of the terrine.

Pack the mince tightly into the mold. Smooth the surface.

Cover the mince with the hanging slices of ham.

Place the mold in a larger container with hot water, so that it reaches halfway up the sides of the mold.

Cover the mold with foil. Bake for 40 minutes.

Remove the foil and cook for another 20 minutes until lightly browned.

Turn off the oven. Leave the terrine inside until completely cool.

Transfer the mold to the refrigerator for at least 3–4 hours, preferably overnight.

It is not necessary to weigh down the terrine if the mince was packed tightly.

Carefully remove the terrine from the mold. Slice it.

Serve cold as an appetizer or main dish.