2020-08-13 / test@t

Baked chicken pate

In addition to toasts, you can serve green mixed salad with cherry tomatoes, seasoned with balsamic, to the pate. Just sticks of fresh raw vegetables (cucumbers, celery, daikon, carrots) are fine too.

Ingredients

600 g chicken thigh fillet
700 g chicken liver
2 large eggs
100 ml cream, 30-38% fat
2 medium onions
100 g butter
1 tsp dry provencal herbs
salt, freshly ground black pepper
toast for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the fillets into small pieces. Cut the liver as well. Season all the meat with salt and pepper. Peel the onion and cut into medium pieces. Fry the onions in butter over low heat until soft, 10 minutes

Step 2

Beat eggs with salt, add cream, stir. Add meat, liver, onion, salt, pepper and Provencal herbs. Grind the mixture into a smooth paste in a blender or food processor.

Step 3

Preheat oven to 170 ° C. Pour the meat dough into two muffin tins. Place them in a deep baking sheet and fill the baking sheet to the brim with cold water.

Step 4

Bake the pate in a bain-marie in the oven until cooked through, about 40 minutes. Cool completely in mold. This pate is best kept in the refrigerator for 24 hours, but can be eaten right away. Serve with toast (like a sandwich).

Cooking time

Servings

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