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Chicken, Pork and Pistachio Terrine

© 2023 |

© 2023 |

© 2023 |

Terrine is a traditional French dish composed of delicious layers of coarsely chopped meats, seafood or vegetables packed into a loaf dish.
This flavoursome terrine is surprisingly simple to put together and perfect for a make-ahead starter when you're entertaining a crowd, light lunch or picnics. It can be made up to three days ahead, then just slice and serve with an assortment of crackers or crusty bread, cornichons and a herb dip or a relish.

Herb DressingTerrine
  • 40 g Fresh herbs ( I used a mixture of flat parsley, mint and thyme)
  • 1 Large garlic clove
  • 1 tbsp Fresh lemon
  • 1/2 tsp Salt
  • 1/2 tsp Freshly milled black pepper
  • 1/2 Fresh chilli pepper, chopped (or 1/2 tsp dried chilli flakes)
  • 100 ml Olive oil
  • 30 g Pork dripping (tallow, schmaltz or ghee)
  • 4 Shallots, finely chopped
  • 1 Large clove garlic, finely chopped
  • 180 g Chicken thigh, skinned and boned
  • 50 g Streaky bacon, roughly diced
  • 250 g Minced pork
  • 115 g Skinless chicken breast, cut into small dice
  • 20 g Blanched almond powder
  • 1 Medium egg
  • 2 tbsp Brandy
  • 50 g Pistachios
  • 1 tbsp Thyme leaves
  • 1/3 tsp Freshly grated nutmeg
  • Finely grated zest of 1 lemon
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly ground black pepper
  1. Place all the ingredients for the herb dressing in a processor and pulse to blend well. Chill until ready for use.
  2. Preheat oven to 170C/340F. Line a 20x10 cm / 8x4 inches loaf pan with 2 strips of alumnium foil, making each strip long enough to fold over and cover the top of the terrine.
  3. Melt the pork dripping in a skillet over a medium-low heat. Add the shallots and garlic. Fry gently for 10 minutes, or until soft and golden, then tip into a large mixing bowl.
  4. Remove any sinews from the chicken thigh and roughly chop the flesh. Place in a food processor with the bacon. Process in short bursts until it forms a mince, then tip into the bowl with the softened shallots.
  5. Add the minced pork, diced chicken breast, blanched almond powder, egg, brandy, pistachios, thyme, nutmeg, lemon zest, salt and black pepper. Beat thoroughly with a wooden spoon until well mixed.
  6. Pack the mixture into the terrine and use the back of a spoon to level top. Fold over the alumnium foild or baking paper. Put on the lid or cover with a piece of alumnium foil and place in a deep baking dish. Fill with two thirds hot water. Bake for 1 hour, or until meat thermometer inserted in center reads 65C/150F.
  7. Lift the terrine out from the water bath and place on a cooling rack to cool for 30 minutes, then remove the lid or loosen the foil. Cover a brick with aluminium foil or a plastic bag. Place on the terrine and refrigerate with the weight overnight or up to 2 days. Or place another loaf pan on the terrine with a couple of full tinned products in the pan to weight the terrine and then refrigerate overnight or up to 2 days.
  8. Remove terrine from the mould, if its hard to remove, place in hot water bath for a few seconds and turn out the terrine onto a serving platter. Slice and serve with crackers, herb sauce and cornichons. Leftover terrine will keep, covered in the fridge, for up to 5 days.

© 2023 |

© 2023 |


Tom 6/6/23 22:53

...this is new for me!

DeniseinVA 6/6/23 23:30

I would enjoy this very much, not only for what I would imagine is very yummy but the way food looks is so important and this is a delight for the eyes. Thank you Angie :)

Cooking Julia 6/6/23 23:45

I like this kind of terrine and I often cook some!

roentare 7/6/23 00:48

It looks refreshing and keto!

Brian's Home Blog 7/6/23 01:06

If it tastes as good as it looks then it's a winner!

Ben | Havocinthekitchen 7/6/23 01:09

What a stunning, elegant, and delicious Terrine. Great flavours and I particularly love the addition of pistachios; so festive!

Rose world 7/6/23 03:35

Terrrine goodness, that is my cup of tea!!

J.P. Alexander 7/6/23 03:43

Gracias por la reseña. Se ve muy rico. Te mando un beso.

Lola Martínez 7/6/23 08:17

Estas terrinas son muy prácticas para el verano donde la comida fria se agradece y se puede hacer con antelación sin problemas. Y está buenísima.

eileeninmd 7/6/23 11:52

Looks delicious, another great recipe. Thanks for sharing. Take care, enjoy your day!

DEZMOND 7/6/23 13:47

I remember that terrine used to be a trendy thing back in Julia Child blissful times. It is very nostalgic recalling all the dishes and cakes that were popular before and then got lost in time and space. We used to fancy a lot of mignon cakes and now nobody makes them anymore....

Whats Cookin Italian Style Cuisine 7/6/23 15:51

wow anything pistachio I am in! Delish!!

speedy70 7/6/23 19:43

Ottima terrina, perfetta con il pistacchio!

Bill 7/6/23 20:32

Sounds interesting.

Anonymous 7/6/23 23:28

Such an interesting dish. It's very pretty and I love the generous amount of fresh herbs used. I bet that really brightens the flavor. :-) ~Valentina

Javier 8/6/23 10:15

Sounds great! I really like the combination of ingredients in this terrine

Ron 8/6/23 10:53

What a beautiful presentation and a wonderful sounding recipe...

Margaret D 8/6/23 12:05

I think this would taste very nice.

Laura. M 8/6/23 22:27

Apetecen estas recetas para el tiempo que llega.
Un abrazo.

Mbul Kecil 9/6/23 01:26

Very beautiful slicing of that dish, the pistachio make it more perfect..but i don't eat pork....

Lowcarb team member 10/6/23 00:59

This looks tasty ...

All the best Jan

Chef Mimi 10/6/23 01:51

This is beautiful! Of course your photos are always beautiful. But I love a good terrine, and this one looks so wonderful.

Jeff the Chef 11/6/23 18:21

You cook such exquisite things! I'll bet this is out of this world.

Federica Simoni 12/6/23 16:40

che meraviglia, deve essere buonissima!

Raymund 16/6/23 01:53

This sounds absolutely delicious! The combination of coarsely chopped meats and the flavorful herb dressing is making my mouth water.

Cocoa and Lavender 25/6/23 15:27

Now that I can comment, I did want to come back to this recipe and let you know that it looks amazing, and I have plans to serve it to guests when we get back from our family reunion. I plan to serve it with a salad and make it into a lovely chilled meal (as the temperatures are supposed to be around 115°F/46°C‚ when we return.


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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