Preheat Oven: Preheat to 325°F (160°C).
Prepare Ingredients: Dice chicken into small cubes. In a large bowl, combine chicken, sausage meat, chopped onion, garlic, egg, cream, thyme, salt, and pepper. Mix well.
Flavor with Cognac: Add Cognac to the mixture and stir until evenly incorporated.
Line Terrine Mold: Line a terrine or loaf pan with bacon slices, letting excess hang over the sides.
Fill and Fold: Spoon the meat mixture into the bacon-lined pan. Fold the overhanging bacon slices over the top to cover the filling.
Bake in Water Bath: Place the terrine pan in a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the terrine. Bake for 1–1.5 hours, until the internal temperature reaches 165°F (74°C).
Cool and Press: Let the terrine cool, then place a weight on top and refrigerate for several hours or overnight to firm up and develop flavors.
Serving and Storage Tips:
