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.
Calories276.5kcal
Proteins16grams
Fats21.2grams
Carbohydrates6.3grams
Chicken leg quarters
900
g
Williams pears
2
pc
Heavy cream (38%)
150
ml
Thyme
1
sprig
Sugar
to taste
Salt
to taste
Carrot
2
pc
Butter
80
g
1
Place the chicken thighs in a pot with bay leaves, allspice, peeled carrots, and add salt.
- Chicken leg quarters: 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.
- Williams pears: 2 pieces
4
Heat the pan and caramelize the pears with sugar and butter for about 10 minutes.
- Williams pears: 2 pieces
- Sugar: to taste
- Butter: 80 g
5
Remove the chicken from the heat and separate the meat from the bones.
- Chicken leg quarters: 900 g
6
Heat the cream, add chicken meat, carrot, pear, and thyme.
- Heavy cream (38%): 150 ml
- Chicken leg quarters: 900 g
- Carrot: 2 pieces
- Williams pears: 2 pieces
- Thyme: 1 sprig
7
Blend everything in a blender until smooth.
8
Salt to taste.
- Salt: to taste
9
Chill in the refrigerator.
10
Serve the pâté with dried persimmon and toasted brioche.
