Prepare the ingredients
Finely chop the onion and garlic.
Roughly chop the chicken breast.
Melt the butter in a skillet over medium heat and brown the bacon for about 5 minutes.
Add the onion and garlic to the pan and sauté for another 2 minutes, until the onion becomes translucent. Remove from heat and set aside.
Prepare the Stuffing
In a large bowl, combine the ground chicken breast, sausage meat, and the bacon, onion, and garlic mixture.
Add the eggs, single cream, Cognac, chopped parsley, thyme, salt, and pepper. Mix all ingredients well to obtain a smooth stuffing.
Prepare the Mold
Butter a terrine mold with the remaining tablespoon of butter, making sure to cover the entire surface.
Preheat your oven to 180°C (gas mark 6).
Cook the Terrine
Pour the mixture into the terrine mold and smooth the surface with a spatula.
Cover the mold with aluminum foil and place it inside a larger baking dish.
Fill the dish with hot water to create a bain-marie and bake the terrine for 1 hour.
If you don’t have a bain-marie, you can simply add hot water to the bottom of the baking dish, but this won’t be as effective at retaining moisture.
Let it stand and serve
Once baking is complete, let the terrine stand in the turned-off oven for 10 minutes before removing it.
Carefully remove the terrine from the mold and let it cool slightly before slicing it into thick slices.
Serve the terrine with mashed potatoes, a green salad, or even a lightly spiced sauce for a complete meal.
Tip to make this recipe easier
You can prepare this terrine the day before and store it in the refrigerator. It will be even better after resting for a few hours, as the flavors will have had time to develop.
Ingredient Swap
For a lighter version, you can replace the sausage meat with ground chicken or turkey, and the bacon with diced ham or lean bacon.
Cooking Tip
For an even moister terrine, you can add a small amount of milk or chicken stock to the mixture before cooking. This will make the stuffing more tender and flavorful.
