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Chicken Terrine – Delicious hot or cold!

Posted on November 27, 2017 by in Chicken

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Chicken Terrine

This Chicken Terrine is so incredibly easy to make and you can make it in advance. All part of a plan to make your Christmas dinner fuss-free.

The Chicken Terrine appeals to me, because it is made with ingredients I can easily source. It is affordable and I don’t have to be a cooking guru to put it all together.

To me the secret is to use good quality pork sausages, because it adds good flavor. Cheap porkies can be very fatty, resulting in a very oily terrine. I have made this terrine twice, once with cranberries and once with wilted spinach. I love the spinach, but cranberries adds to the Christmas cheer.

Chicken Terrine

This Chicken Terrine is pretty enough to take center-stage, yet it takes almost no time and skill to make. Exactly what I thick Christmas entertaining should be about. This is one for the files, trust me!

You can also make the chicken terrine as big as you wish, once you understand the process.

Chicken Terrine

Chicken Terrine

makes one – serves 4 to 6


250 g streaky bacon – more if your pan is bigger

3 – 4 chicken breast fillets – cut in long strips

500 g good quality pork sausage meat – just remove meat from the sausage casings

1 large onion – finely chopped

10 ml olive oil

15 ml chopped fresh sage + fresh sage leaves

125 ml/ ½ cup cranberries – or replace with 250 ml wilted spinach ( squeeze ALL the liquid out of the spinach after cooking)


cranberry jelly for serving


Preheat oven to 180 C. Heat the oil in a pan and saute the onions until soft, but not too brown. Cool completely. When cooled, mix the sausage meat with the onion and chopped sage.  Now line a 10 x 26 cm loaf tin with foil, making sure the has long overhanging sides. Lay a few fresh sage leaves in the bottom of the pan in a decorative manner. Now line the tin with bacon, leaving excess hanging over the sides of the tin. You will use the hang-over pieces to close the filling. Pack half of the pork meat in the bottom of the pan. makes sure the it is compact and level. Scatter half the cranberries over the meat. Pack half the chicken strips in a layer on top of the cranberries. Season with salt and pepper. Scatter the remaining cranberries in top of the chicken and lastly pack a layer of the sausage meat to fill the tin. Close the terrine with the bacon. close up the foil and bake for 40 – 45 minutes. Remove the loaf from the tin with foil. Invert onto a baking sheet and bake for another 10 minutes to crisp up the bacon.

Chicken Terrine

Cook’s Notes

I found that if you cool the terrine in the foil and cut it when cold, it gives a prettier slice, showing all the layers.

You can make a couple and freeze when cooled completely. Before serving just defrost and warm in oven to crisp up the bacon.

Perfect to serve hot or cold.

Use spinach in the same way as the cranberries for a more savoury taste.

This Chicken Terrine pairs beautifully with Klein Roosboom Nicol Merlot – Delightful mixture of berry undertones and dark chocolate with a subtle spicy background. Whiffs of peppermint crisp and Turkish Delight on the nose.

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2 Responses to “Chicken Terrine – Delicious hot or cold!”

  1. Sheila 11 December 2017 at 12:14 am #

    What temperature do you bake the Chicken Terrine at?

    • nerinatimm 21 December 2017 at 1:28 pm #

      The Chicken Terrine cooks at 180 C. I adjusted the recipe!

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