Cooking method:
Cut the shallots into large pieces.
Place the chicken thigh fillet in a bowl and season with salt and pepper. Drizzle it with olive oil.
In a grill pan, fry the chicken on both sides until tender.
In another frying pan, fry the onions with the vegetable oil, stirring occasionally, until it becomes soft and golden. Add a little butter and sugar while cooking to give the onion a caramel flavor and hue.
Now, fry chicken liver pieces in vegetable oil until they become golden brown. And then, add shallots, stir and simmer for 2 minutes.
Pour whiskey to the liver with onions, light the contents of the pan with a gas burner. Add butter, reduce heat and simmer for a few minutes.
Add salt and pepper, and then blend until smooth. While the mixture is hot, add a few cubes of butter, stir
Lay the prosciutto into an oblong baking tin so that the edges hang down. The second layer is pate (half of the total mass).
Next, take canned green peas "EKO", drain the liquid and put half a jar of peas on the pate.
Then, on top of it, place the chicken thighs, and on them - again pate and peas. Roll the edges of the prosciutto and leave in the refrigerator for 1–2 hours.
Carefully remove the terrine from the baking tin by turning it over.
The meat appetizer is ready! Serve it on the festive table. Do not forget to cut it into pieces.
