Put the chicken breasts through the meat grinder (fine disk) and put in the freezer for about 15 – 20 minutes. Sauté the onion and mushrooms in butter until the liquid has evaporated, season and chill. In a cutter or food processor, process the minced chicken breasts with cream and yogurt to a farce and season. Finally, mix the cooled mushrooms with the farce, season with Armagnac and fold in the whipped cream. Line a terrine dish first with cling film, then with bacon, fill in the mixture. Poach in the oven for approx. 40 – 45 minutes at 130 °C (= line a roaster with newspaper and fill it 2 – 3 cm with water and set the molds). Then press with a board and chill in the refrigerator.
Preparation Tip:
The specified mushrooms can be replaced with mushrooms in season.
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