Chicken pate with dried persimmon

10 servings

90 minutes

The recipe was shared with us by the chef of the Laverna cafe (Sochi) Bronislav Artyukhovsky.

Energy value per serving

• Calories: 276.5
• Proteins: 16g
• Fats: 21.2g
• Carbohydrates: 6.3g

Ingredients

• Chicken legs: 900 g
• Williams Pears: 2 pc
• Cream 38%: 150 ml
• Thyme: 1 sprig
• Sugar: to taste
• Salt: to taste
• Carrot: 2 pc
• Butter: 80 g

Cooking steps

1. Place the chicken thighs in a pot with bay leaves, allspice, peeled carrots, and add salt.

   Required ingredients:

   • Chicken legs: 900 g
   • Carrot: 2 pieces
   • Salt:  to taste

2. Fill with water and boil on medium heat for about an hour, until the meat easily separates from the bones.

3. Remove the core from the pear and cut it into medium cubes.

   Required ingredients:

   • Williams Pears: 2 pieces

4. Heat the pan and caramelize the pears with sugar and butter for about 10 minutes.

   Required ingredients:

   • Williams Pears: 2 pieces
   • Sugar:  to taste
   • Butter: 80 g

5. Remove the chicken from the heat and separate the meat from the bones.

   Required ingredients:

   • Chicken legs: 900 g

6. Heat the cream, add chicken meat, carrot, pear, and thyme.

   Required ingredients:

   • Cream 38%: 150 ml
   • Chicken legs: 900 g
   • Carrot: 2 pieces
   • Williams Pears: 2 pieces
   • Thyme: 1 sprig

7. Blend everything in a blender until smooth.

8. Salt to taste.

   Required ingredients:

   • Salt:  to taste

9. Chill in the refrigerator.

10. Serve the pâté with dried persimmon and toasted brioche.