Easy Chicken And Pork Terrine With Dried Apricots
- 1 1/3 pounds ground pork
- 15 slices smoked bacon
- 1 1/8 pounds chicken breast
- 1 shallot
- 1 egg
- 7 cognac
- chopped parsley
- dried apricots
- nutmeg
- thyme laurel
- In a bowl mix the minced meat, chopped shallot, parsley, egg and half the cognac. Salt and pepper and add a good pinch of nutmeg. Cover the inside of a bowl with sliced bacon (the bacon should go over the sides of the bowl). Cover with meat, press down to compact the mixture, then top with the chicken breasts (cut into medium sized pieces). Salt and pepper and continue layering with dried apricots (about 4/5 per layer) and bacon. Repeat a second layer of meat, chicken, dried apricots, and bacon and finish with the ground meat. Refold the excess bacon on top of the dish. Place 2 dried apricots, thyme, bay leaf and the rest of cognac on top.
- Preheat oven to 350 u0b0F and when it is hot cook the dish in a bain marie for 90 minutes. Cool the terrine at room temperature and then refrigerate for one night at least.
ground pork, bacon, chicken breast, shallot, egg, cognac, parsley, apricots, nutmeg, thyme
Taken from www.yummly.com/recipe/Easy-Chicken-And-Pork-Terrine-With-Dried-Apricots-2044033 (may not work)