Chicken liver and thigh pate
12 servings
60 minutes
Chicken liver and thigh pâté is an exquisite dish of French cuisine that embodies the sophistication of taste and culinary traditions. Its roots go back centuries when French chefs sought to create a delicate, airy appetizer that would pair perfectly with fresh bread and wine. This pâté has a rich, velvety flavor with subtle notes of thyme and garlic. The creamy texture achieved through cream and careful processing of ingredients makes it a truly luxurious treat. It is perfect for both festive tables and cozy breakfasts. Serve it with crispy baguette or grain bread to highlight its depth of flavor. Chilled pâté reveals all its aromatic nuances, making each tasting a gastronomic delight.
1
Prepare all the ingredients.
2
Boil water with salt, sugar, 2 sprigs of thyme, and coarsely chopped garlic (10 g). Then let it cool completely.
- Water: 1 l
- Sea salt: 80 g
- Sugar: 8 g
- Fresh thyme: 4 sprigs
- Garlic: 40 g
3
Clean the liver of fat and blood clots.
4
Place the liver in the cooled marinade and leave for 2 hours.
- Chicken liver: 500 g
5
Dice the onion and chop the garlic.
- Onion: 100 g
- Garlic: 40 g
6
Cut the thigh fillet into pieces similar in size to the liver.
- Chicken thigh fillet: 250 g
7
Remove the liver from the marinade and dry it.
8
In a large skillet, heat vegetable and butter, fry the liver until it changes color on all sides.
- Vegetable oil: 30 ml
- Butter: 30 g
- Chicken liver: 500 g
9
Add onion, garlic, meat, thyme, and cream. Bring to a boil and cook until the onion is soft.
- Onion: 100 g
- Garlic: 40 g
- Chicken thigh fillet: 250 g
- Fresh thyme: 4 sprigs
- Cream 33%: 500 ml
10
Blend the mixture until smooth, add salt and pepper to taste. Transfer to containers or jars, let cool, and then refrigerate for at least 3 hours.
- Salt: to taste
- Ground black pepper: to taste
11
Serve the pâté with your favorite bread.