This pate is a little different from the usual spread on bread – it will rather have to be cut into slices. This is a great addition to the diner meat plate. My favorite recipe is with chicken and cilantro. I advise you to use disposable baking pans so that you don't have to wash anything later.
Ingredients
- Chicken fillet (hips) – 600 g
- Chicken liver - 700 g
- Chicken eggs - 2 pieces
- Cream (30%) – 100 ml
- Cilantro - 0.5 beam
- Onion - 2 pieces
- Butter - 100 g
- Provencal herbs - 1 tsp.
- Salt - 1 tsp.
- Ground black pepper - 0.5 tsp.
Step-by-step cooking recipe
Cut the thigh fillet and liver into medium-sized pieces, season with salt and pepper.
Also chop the onion medium and fry it until soft in butter.
Beat the eggs with salt and cream. Put them in a blender with chicken, liver and onion.
Add the herbs of Provence, half of the chopped cilantro, and whisk everything until smooth.
Put the pate in the molds, decorate the top with the remaining cilantro. Put it on a baking sheet and pour cold water into it to the brim.
Bake the pate for 40 minutes at 170 degrees, adding water as needed.
Leave it to cool in the mold, or better yet, keep it in the refrigerator for another day.
