Do you remember the dinner I prepared about 10 days ago? I shared most of the details about it on my Instagram stories. Well, this pâté was among the first things to disappear from the dinner table that night. Most of the suff disappeared, except for those dishes which were far too copious (two more people were supposed to be joining us so there was definitely extra food).
As I had promised that day, I took photos of all the dishes – except for the ones which are already in the cookbook, I didn’t feel like redoing those. This means that you can expect several other posts from that dinner in the near future.
I don’t have much to say about this pâté except that it’s delicious and practical to make in advance. Its ownly downside is its appearance so dress it up a bit with an herb you like (I used dried zaatar) or some seeds (toasted sesame would work well) and add a few drops of olive oil on top. The whole thing will look much better.
Before I let you read the recipe, I would just like to remind you to subscribe to the newsletter if you havan’t done so already – I hope nice things will start taking place there soon. ツ
CHICKEN THIGH PÂTÉ
- 1 tablespoon olive oil
- 1 finely chopped red onion
- 2 cloves garlic, pressed
- 100 g bacon, finely diced
- 400-500 g deboned, skinless chichen thigs, cubed
- 2 tablespoons mayonnaise
- 2 tablespoons cream cheese
- 1 tablespoon finely grated Parmesan or grana padano
- 2-3 pickled cucumbers
- Worchester sauce (if desired)
- salt and freshly grated black pepper
Heat the olive oil in a large non-stick skillet. Add the onions and cook until softened and translucent. When the onions are cooked, add the garlic and bacon and cook until the fat from the bacon renders.
The add the chicken, season it and fry on all sides until cooked through.
Remove the pan from the heat, place the mixture in a blender/food processor and blend the chicken is shredded. Add the remaining ingredients, adjusting the quantities to your own taste if necessary.
The pâté can be refrigerated up to two days.