Country-Style Pork And Chicken Terrine

• 12 oz boneless skinless chicken thighs, coarsely chopped
• 14 oz pork belly, rind removed, coarsely chopped
• 10 oz calves liver, trimmed, coarsely chopped
• 3 slices bacon, coarsely chopped
• 3 cloves garlic, crushed
• 2 tsp finely chopped fresh thyme
• 10 None juniper berries, crushed
• 2 tbsp port
• 1/4 cup dry white wine
• 1 None egg
• 1/4 cup unsalted pistachios, roasted

1. Preheat the oven to 300u0b0F. Oil a 1 1/2-quart ovenproof terrine dish. Blend or process meats, separately, until coarsely minced. Combine in large bowl with remaining ingredients.
2. Press meat mixture into terrine dish; cover with foil. Place terrine dish in baking pan. Pour enough boiling water into baking pan to come halfway up side of terrine dish. Bake for 1 hour. Uncover; bake for a further 1 hour or until cooked through.
3. Remove terrine dish from baking pan. Cover terrine with parchment paper. Top with a baking pan filled with heavy cans. Cool for 10 mins then refrigerate overnight.
4. Unmold terrine onto serving plate. Serve sliced, at room temperature.

chicken thighs, pork belly, bacon, garlic, thyme, berries, port, white wine, egg, unsalted pistachios

Taken from recipes-plus.com/api/v2.0/recipes/35166 (may not work)