Chicken pate in French
6 servings
40 minutes
French chicken pâté is an exquisite dish inspired by the classic traditions of French cuisine. Its delicate texture is achieved through a careful blend of roasted chicken breast, aromatic onions, and carrots, while the creamy cheese sauce with Roquefort gives it a refined, velvety taste with spicy notes of blue cheese. In the 19th century, pâtés became a hallmark of French gastronomes, and their variety amazed even the most discerning gourmets. This pâté is perfect for elegant appetizers: it can be served with crispy toasts, fresh baguette or used as a filling for tartlets. The spiciness of soy sauce and creaminess of butter create a balance of flavors, making the dish both rich and light. A magnificent choice for a romantic dinner or festive table!
1
Chop the onion finely.
- Onion: 50 g
2
Chop the garlic finely.
- Garlic: 10 g
3
Chop the carrot finely.
- Carrot: 100 g
4
Place the carrots in a baking dish lined with foil.
- Carrot: 100 g
5
Season with pepper.
- Ground pepper blend: 0.5 teaspoon
6
Cut the breast into cubes.
- Chicken breast fillet: 400 g
7
Place the chicken breast in the dish with the carrots. Add onion.
- Chicken breast fillet: 400 g
- Carrot: 100 g
- Onion: 50 g
8
Add soy sauce and mix. Cover and send to the oven preheated to 180 degrees for 30 minutes.
- Soy sauce: 1 teaspoon
9
Pour cream into a heated pan, add garlic and pepper. Set to medium heat.
- Single cream 10% fat: 50 ml
- Garlic: 10 g
- Ground pepper blend: 0.5 teaspoon
10
Take out and open the chicken.
11
Once the cream starts to simmer, add the Dorblu. Stir while simmering until the cheese melts.
- Dorblu cheese: 50 g
12
Prepare the butter; it should be at room temperature.
- Butter: 65 g
13
Place the chicken in a deep dish and blend it.
- Chicken breast fillet: 400 g
14
Add the creamy cheese sauce.
- Single cream 10% fat: 50 ml
- Dorblu cheese: 50 g
15
Mix with a spatula.
16
Add oil.
- Butter: 65 g
17
Mix thoroughly and serve.
