I recommend cooking a double portion right away, because the snack is eaten incredibly quickly. According to this recipe, chicken liver and chicken breast pate always turns out juicy. The secret lies in the cream and chicken broth, which are added in small quantities.
Ingredients
- Chicken liver - 500 g
- Chicken breasts - 500 g
- Onion - 1 piece
- Garlic - 2 cloves
- Butter - 60 g
- Cream - 150 ml
- Nutmeg - on the tip of the knife
- Salt - to taste
- Chicken broth - 150 ml
Step-by-step cooking recipe
Chop the liver, breast and peeled onion.
Melt the butter in a frying pan, add the onion and fry until transparent.
Add the liver and simmer for 5-7 minutes, stirring occasionally.
Pour in the chicken breasts and cook for another 5 minutes.
Add cream, nutmeg and garlic passed through the press. Reduce the heat to a minimum and simmer all together for 10 minutes.
Transfer the resulting mass to a deep bowl.
Add salt, chicken broth and puree with an immersion blender until smooth.
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