Chicken pate
8 servings
20 minutes
Chicken pate is good for any occasion, especially on your favorite bread. The pate is easy to prepare: the ingredients are fried and then blended. For more sophistication and flavor, you can add cognac.
1
Prepare the necessary ingredients.
2
Cut the onion into thin strips.
- Onion: 1 head
3
Prepare the liver.
- Chicken liver: 400 g
4
In a saucepan, heat 30 grams of butter and vegetable oil.
- Vegetable oil: 30 ml
- Butter: 280 g
5
Add thinly sliced onion, sauté until translucent.
- Onion: 1 head
6
Add a clove of garlic, bay leaf, and thyme. Sauté, stirring for a couple of minutes.
- Garlic: 1 clove
- Bay leaf: 1 piece
- Thyme: 1 sprig
7
Add the liver, fry it for a minute, pour in the cognac, and season with salt and pepper. Fry for another 4-6 minutes until the liver is cooked.
- Chicken liver: 400 g
- Cognac: 50 ml
- Salt: to taste
- Ground black pepper: to taste
8
Remove the bay leaf and thyme sprig, place the liver, onion, and garlic in a blender bowl. Blend until coarse puree. Gradually add butter directly into the running blender and whip until smooth texture.
- Chicken liver: 400 g
- Onion: 1 head
- Garlic: 1 clove
- Butter: 280 g
9
Transfer the pâté into jars or ramekins. Cover with plastic wrap so that it tightly adheres to the pâté.
10
Send the pâté to the fridge until completely cool. Serve on your favorite bread.