Pate with chestnuts
8 servings
120 minutes
Chestnut pâté is a refined dish of French cuisine that transports us to the cozy atmosphere of Parisian bistros. Historically, chestnuts were used in French cooking as an affordable and nutritious ingredient, and their combination with tender chicken liver creates a delicate texture and rich flavor. Roasted chestnuts add a light sweetness, while Madeira adds noble depth to the taste. This pâté is perfect for festive gatherings or a cozy dinner with a glass of red wine. Tender, silky, and rich, it spreads beautifully on crispy baguette, creating a harmony of flavors that can win the hearts of gourmets. Chestnut pâté is a gastronomic journey into the world of French elegance.
1
Soak chicken liver in milk for 30 minutes, remove and pat dry with a paper towel. Discard the milk.
- Chicken liver: 500 g
- Milk: 1 glass
2
Clean the chestnuts, place them on a baking sheet, drizzle with vegetable oil, sprinkle with rosemary leaves, and bake for 15 minutes in the oven at 180 degrees.
- Chestnuts: 200 g
- Rosemary: to taste
- Vegetable oil: to taste
3
Finely chop the onion and garlic, sauté in vegetable oil until soft. Separately, fry the liver and thyme in vegetable oil for 1 minute on each side. Season with salt, add Madeira, bring to a boil, remove from heat, and cool.
- White onion: 2 heads
- Garlic: 4 cloves
- Vegetable oil: to taste
- Chicken liver: 500 g
- Thyme: 2 stems
- Madeira: 200 ml
- Salt: to taste
4
Blend liver, Madeira sauce, onion, garlic, thyme, butter, and chestnuts in a food processor.
- Chicken liver: 500 g
- Madeira: 200 ml
- White onion: 2 heads
- Garlic: 4 cloves
- Thyme: 2 stems
- Butter: 200 g
- Chestnuts: 200 g
5
Pass the pate through a sieve, add salt and pepper to taste. Place in a rectangular dish and refrigerate for 2 hours.
- Salt: to taste
- Ground black pepper: to taste