Christmas chicken terrine


Sometimes you will never know the value of a moment until it becomes a memory.

~ Dr. Seuss ~

Christmas is blink of the eye away and we are rushing. With presents, decorations, round up of all affairs before table time.

It’s a pity that days, when it’s time for reflections and to gather happy memories with loved ones, tumble under a mountain of madness and only when it’s passed does appreciation for the time gone come.

Which is why today is short and to the point. I’m rushing too.

Gifts need to be wrapped, Christmas cookies to be baked, but most of all every year I’m looking forward to cozying up with favorite book close to the Christmas tree, and that’s what I’m rushing to do.

It’s a time for bliss and peace and perhaps a cup of hot chocolate.

Happy and peaceful Christmas preparations to all, I’m leaving you with a little improvised version of my grandmother’s famous chicken terrine. It’s our festive classic and would make a worthy addition on any Christmas table!

5.0 from 2 reviews
Chicken terrine
Prep time
Cook time
Total time
Recipe type: main
Serves: 6-8
Chicken terrine
  • 1 tablespoon butter
  • dash extra virgin olive oil
  • 1 medium carrot, grated
  • 1 onion, finely diced
  • 1 celery stick, finely chopped
  • 1 small parsnip, grated
  • 2 tablespoons chopped fresh rosemary
  • 3 cloves garlic, chopped
  • 1,5 lbs 700gr minced chicken
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of semolina or bread crumbs
  • 1 tablespoon Dijon mustard
  • salt
  • freshly ground pepper
  • 1 egg
  • 1 pack of streaky bacon
  • 1 cup toasted pistachios, chopped
Red wine onion jam
  • 2 tablespoons extra virgin olive oil
  • 4 large onions, halved and thinly sliced
  • 2 cups red wine
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tranch rosemary
  • salt
  • freshly ground pepper
Horseradish lime cream
  • 3 tablespoons mayonnaise
  • 1 ½ teaspoon horseradish
  • 1 lime, zest and juice
  • salt
  • freshly ground pepper
  1. Preheat the oven to 190C/375F.
  2. Heat oil and butter in the pan and quickly sauté onions, celery, carrots, parsnip, and garlic for a few minutes, season with salt and pepper.
  3. Stir in rosemary the last minute of cooking. Allow to cool a little before adding to the mince.
  4. Thoroughly mix all the ingredients except for bacon and pistachios, season with salt and pepper.
  5. Line a terrine case with parchments and arrange bacon streaks so they would be overlapping on each side.
  6. Add ⅔ of terrine mince to the case, sprinkle with pistachios and add the remaining mince.
  7. Fold the bacon on top and cover with aluminum foil.
  8. Bake for 45 minutes, then remove foil and bake for another 10 minutes, till the bacon crisps up.
  9. To make onion jam, heat oil in heavy based pan and cook onions medium high heat for 10-15 minutes till they start to caramelize, then add sugar.
  10. Stir in 1 tablespoon balsamic vinegar and allow for it to bubble away.
  11. Next you can either pour in all wine at once and slowly cook it down till jam like consistency, or if you want to have more flavor in the jam add the wine in 3-4 batches allowing each to boil down and to start to caramelize on the bottom, this will give a deeper flavor to the jam.
  12. The last 5 minutes of cooking stir in remaining tablespoon of balsamic vinegar.
  13. For horseradish cream, mix all ingredients and season to taste with salt and pepper.
  14. Serve terrine warm or cold with onion jam or horseradish cream or both.

16 thoughts on “Christmas chicken terrine

  1. I think I could skip all the Christmas sweets, cakes, etc. and have this beautiful terrine for every meal, every day. It looks fantastic!
    I will also be making a chicken terrine, but my recipe is completely different. I have even prepared some photographs of a second version, but now you have really ashamed me with yours. Merry Christmas, Gintare!

  2. Wow, I have never even heard of chicken terrine before! Then then,my family is much more about the whole plain ham than anything like this. Super interesting, and I love the pistachio filling!

  3. When I think of a terrine, I think of those old geletin molds with meat and vegetables. I think this looks absolutely incredible and I’d love to make it and soon. And with all that bacon, ohmygoodness! Thanks so much for sharing this recipe, and your photos are beautiful. Pinned and tweeted.

  4. fantastiškai skamba. man kaip tik reik patartuko, ką ruošt kalėdiniams pietums :) jei tik ryt dar rasiu laiko, labai norėčiau pasigamint.

  5. What a lovely, sophisticated Terrine, Gintare!
    It can’t get much more festive for an entrance like this one.
    Love the pistachio filling and the pics are amazing.
    Merry Christmas to you and your family!!

  6. I definitely want to try your beautiful recipe. i have a question regarding the chicken mince, do you mean cook the chicken and finely chop it or buy ‘ground’/’minced’ chicken?

    • Hi Pat, you need to buy ground/minced chicken or a couple of chicken fillets and ground them yourself in a food processor.

  7. Yummy. I’m going to make this for out Anual friends Christmas dinner as a starter. Question if I wang to serve it hot can I reheat or shall I bake 45 min. Take it out and then pop back in for 10 min before serving. Also does it need to cool slightly to make easier to cut?
    Thank you.

    • Hi Lindi, it depends how far in advance you want to make it. I always bake it fully, keep it wrapped and then if needed to reheat for a few minutes in the oven, it tastes wonderful at room temperature too. Once it is out of the oven it’s enough to let it rest for 5 minutes and then slice it.

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