Mushroom terrine with chicken

Name: mushroom terrine with chicken
Cook time: 30 min
Total time: 170 min
Yield: 12
Ingredients: 50 ml Red port; 450 g bacon; 5 twig fresh thyme; 1 toe garlic; 300 g chicken breast; 2 el traditional olive oil; 250 g Chestnut mushroom; 18 slice bacon; 50 g peeled pistachio nuts; 1 medium sized egg

Terrine of chicken, mushrooms and pistachios.

Ingredients

Kitchen Stuff

1 cake mold
1 food processor
1 oven dish
1 aluminium foil

Directions

Cut bacon strips into pieces. Mix the bacon pieces with the port and leave to marinate in the refrigerator for 30 minutes.
Slice garlic finely and ris the leaves of the thyme. Cut chicken fillet into strips, mix with garlic and thyme and put in the fridge for 30 minutes.
Heat oil in a frying pan and fry the mushrooms for 10 minutes.
Place the slices of bacon in the cake tin and pour them over the edge. Preheat the oven to 180 ° C.
Grind bacon pieces in the food processor. Mix with the egg, nuts, pepper and a lot of salt.
Make layers in the form: 1/4 bacon steaks, chicken, 1/4 bacon steaks, mushrooms, 1/4 bacon steaks, chicken and 1/4 bacon steaks mixture.
Cover terrine with the overhanging bacon. Cover the terrine with aluminum foil and place it in the oven dish.
Fill it almost to the edge with boiling water and carefully place it in the oven. Bake the tureen for about 55 minutes.
Allow to cool and pour off the moisture. Cut the terrine into slices.