The best chicken loaf! So delicious that you cannot stop eating!
My sister Payande once offered a wonderful chicken loaf – got the recipe orally – but as usual, I forgot to write it down – but I still remember the taste. This is an attempt to relive the taste that I remember.
I also make a chicken liver pâté for Christmas – so now I combined everything into a fantastic chicken loaf! So delicious that you cannot stop eating! You can take what you have at home. For example, if you do not have fresh mint, replace it with other fresh herbs or even dried herbs, for that matter. If you use dried herbs, you do not need as much! You can also mix in grated parmesan if you want even more flavor. It is not necessary to follow a recipe like a slave. 😊
In this recipe, I use diced pepperoni – you can replace that with another kind of tasty salami if you wish.
We enjoyed the chicken loaf with mashed potatoes and a sauce that I created quickly 😊 You get the recipe below.
As usual, mise en place is applying, which means that you prepare and measure everything before starting!
It is helpful to have an 8” x 4” mold to shape the chicken loaf in it.
Ingredients for 4 servings
- 350 grams of minced chicken (I always make my own from chicken fillets), but the ready-to-go minced chicken at your store is good enough.
- 2 chicken fillets thinly sliced.
- 240 grams of bacon
- 140 grams of onion (2 pcs.)
- 70 grams of sun-dried tomatoes diced
- 76 grams of pepperoni or some kind of a tasty salami
- 8 grams of crushed garlic (about 1 tbsp)
- Some fresh mint leaves that are well chopped (8 or 10)
- 30 grams of chopped parsley
- 1.5 dl bread crumbs
- 1 egg
- 1 tsp salt
- 1/4 tsp black pepper
- 2 – 3 tbsp cognac (optional)
- 4 – 8 slices of sandwich ham (can advantageously be smoked)
- 4 – 6 dl cream
- 1 chicken bouillon
- 2 – 3 Tbsp mango-chutney
- 2 tsp cornstarch
- 2 tsp water
- A splash of soya sauce (1 – 2 tsp)
- Salt and pepper to taste
- Chop the onion, dice the salami or pepperoni, sun-dried tomatoes, and set aside.
Measure out spices, minced chicken, and set aside.
- Chop mint and parsley and set aside.
- Fry the onion for 5 minutes, and then add the sun-dried tomatoes. Fry for another 2-3 minutes.
- Put the following in a bowl and mix well: minced chicken, fried onion with sun-dried tomatoes, salami or pepperoni pieces, eggs, salt, pepper, parsley, mint, crushed garlic, and cognac (brandy).
- Let the mixture rest in the fridge for about 30 minutes. Now you can prepare the mold.
- Dress an 8” x 4” mod with bacon slices.
- Put 2 thin slices of chicken fillets and season it lightly with salt and pepper.
- Add some thin slices of ham and then fill the mold with the minced meat mixture.
- Top with thin slices of ham and then add 2 slices of thin chicken fillets seasoned with salt and pepper. Close it using the bacon slices.
- Cover and let rest 30 minutes (or longer) in the fridge.
- Preheat the oven to 347° (F). 165° (F) convection oven.
- Turn the shaping mold into an oven dish with parchment paper. Let gravity do its thing and lift the form carefully.
- Bake the loaf in the oven for about an hour or until the internal temperature is 167° (F) (or higher), and the bacon has a lovely color.
The sauce or gravy:
- Mix cream, bouillon, soy, and mango chutney in a small saucepan, let everything get hot and whisk until the bouillon dissolves.
- Whisk together 2 teaspoons cornstarch with 2 teaspoons water – mix it in the sauce when the sauce is hot, taste, and check the consistency. If it is too thick, mix in a bit more cooking cream; if it is not thick enough, mix more cornstarch with water and add it. But be careful with cornstarch! It’s easy to get a sauce that is too thick!
Serve with mashed potatoes and gravy of your choice or the one that I suggest above.