French Country-Style Terrine

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 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

Directions

1. 1

   Preheat oven to 350°.

2. 2

   Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.

3. 3

   Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.

4. 4

   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.

5. 5

   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.

6. 6

   Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.

7. 7

   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.

8. 8

   Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.