A savory layered terrine made from seasoned pork and chicken mince, wrapped in smoky bacon and filled with tangy sun-dried tomatoes and olives, perfect for an elegant appetizer or charcuterie board.
Why You’ll Love This Recipe
This Pork and Chicken Terrine is a beautifully layered, flavor-packed dish that brings together the richness of pork, the tenderness of chicken, and the boldness of sun-dried tomatoes and olives. Wrapped in smoked bacon and infused with herbs and whiskey, it makes a striking addition to any festive spread. Ideal for slicing and serving cold, this terrine is perfect for entertaining, picnics, or as part of a charcuterie platter.
Ingredients
25–30 strips smoked bacon
850 g ground pork
125 g heavy cream (33%)
50 g whiskey
1 tbsp dried oregano
1 white onion
3 garlic cloves
Salt, to taste
Black pepper, to taste
2 chicken breast fillets (lightly pounded)
16–18 sun-dried tomatoes
30 g olives, sliced
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prepare the Filling
Preheat the oven to 160°C (320°F). In a food processor, pulse the onion and garlic until finely chopped. In a large bowl, combine the ground pork, cream, whiskey, oregano, chopped onion and garlic. Season generously with salt and black pepper.
Assemble the Terrine
Line a loaf pan with the bacon strips, allowing some to hang over the edges. Press half of the pork mixture into the pan evenly. Place the chicken breast fillets over the pork, then layer the sun-dried tomatoes and sliced olives evenly over the chicken. Cover with the remaining pork mixture, pressing it down firmly. Fold the overhanging bacon strips over the top.
Bake
Cover the pan tightly with foil. Place the loaf pan into a larger baking dish filled with hot water to create a water bath. Bake for 1.5 to 2 hours, or until fully cooked and firm to the touch.
Chill and Serve
Remove the terrine from the oven and let it cool to room temperature. Then refrigerate for several hours or overnight. Slice and serve cold or at room temperature, optionally garnished with fresh herbs or pickles.
Servings and timing
Makes 8 servings
Prep time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours 30 minutes
Calories: Approximately 350 kcal per serving
Variations
- Add pistachios or chopped nuts for a crunchy texture.
- Use turkey instead of chicken for a leaner option.
- Replace whiskey with brandy or red wine for a different aromatic profile.
- Mix in fresh herbs like thyme or parsley for added flavor.
- Layer with spinach or roasted red peppers for extra color and taste.
Storage/Reheating
Store the terrine wrapped or in an airtight container in the refrigerator for up to 5 days. Serve cold or bring to room temperature before serving. Freezing is not recommended as it may affect texture.
FAQs
Can I make this terrine in advance?
Yes, it’s best made a day ahead to allow the flavors to develop.
Do I need to use a water bath?
Yes, it ensures even cooking and a moist texture.
Can I eat it warm?
It can be served warm, but it’s traditionally enjoyed cold or at room temperature.
What kind of bacon is best?
Use smoked streaky bacon for full flavor and pliability when lining the pan.
How do I know when the terrine is cooked?
It should feel firm to the touch and reach an internal temperature of at least 72°C (160°F).
What can I serve with this terrine?
Serve with crusty bread, pickles, mustard, or a simple green salad.
Can I skip the whiskey?
Yes, you can omit it or replace it with broth or wine for moisture and flavor.
Can I use other meats?
Yes, try mixing with veal, turkey, or even lamb for variation.
How should I slice the terrine?
Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.
Can I use jarred sun-dried tomatoes?
Yes, just drain excess oil before layering.
Conclusion
Pork and Chicken Terrine with Sun-Dried Tomato Filling is a stunning, flavor-rich dish that’s perfect for entertaining and special occasions. With its rustic charm and gourmet appeal, it brings together bold ingredients in an elegant, sliceable form. Whether served as a starter or centerpiece on a charcuterie board, this terrine is sure to impress.
Pork and Chicken Terrine with Sun-Dried Tomato Filling
A savory layered terrine made from seasoned pork and chicken mince, wrapped in smoky bacon and filled with tangy sun-dried tomatoes and olives, perfect for an elegant appetizer or charcuterie board.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking in water bath
- Cuisine: French
Ingredients
- 25–30 strips smoked bacon
- 850 g ground pork
- 125 g heavy cream (33%)
- 50 g whiskey
- 1 tbsp dried oregano
- 1 white onion
- 3 garlic cloves
- Salt to taste
- Black pepper to taste
- 2 chicken breast fillets (lightly pounded)
- 16–18 sun-dried tomatoes
- 30 g olives, sliced
Instructions
- Preheat oven to 160°C (320°F).
- In a food processor, pulse onion and garlic until finely chopped.
- In a large bowl, mix ground pork, cream, whiskey, oregano, chopped onion and garlic. Season with salt and black pepper.
- Line a loaf pan with bacon strips, allowing some to hang over the edges.
- Press half of the pork mixture into the pan.
- Layer the chicken breast fillets over the pork, then arrange sun-dried tomatoes and olives evenly on top.
- Cover with the remaining pork mixture, pressing firmly.
- Fold bacon strips over the top to cover the terrine completely.
- Cover the pan with foil and place in a water bath.
- Bake for 1.5 to 2 hours, or until cooked through and firm to the touch.
- Remove from oven and refrigerate for several hours or overnight before slicing.
Notes
- Use high-quality smoked bacon for enhanced flavor and texture.
- Chilling the terrine helps it set and slice cleanly.
- Perfect served cold with pickles, mustard, or crusty bread.
- Can be made a day in advance for better flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: Approx. 2 g
- Sodium: Approx. 600 mg
- Fat: Approx. 28 g
- Saturated Fat: Approx. 11 g
- Unsaturated Fat: Approx. 14 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 3 g
- Fiber: Approx. 1 g
- Protein: Approx. 22 g
- Cholesterol: Approx. 110 mg