(Very) Peppery Pate

By • December 19, 2011 • 0 Comments

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Author Notes: This chicken and chicken liver pate can be made peppery or very peppery by adding an extra teaspoon of black pepper.... we like it very peppery!inpatskitchen

Food52 Review: Inpatskitchen’s (Very) Peppery Pate is a wonderful recipe to add to your repertoire. This pate has great flavor and texture. It is wonderful on crackers or toast points. I substituted dried green peppercorns that I soaked in cognac. Once drained, I used that cognac and added to it to come up with the 2 tbsp needed for the second part of the recipe. I think my salt pork was pretty salty because the pate ended up a bit saltier than I would like. The next time I make this I will add only ½ teaspoon of salt to the chicken thighs, then add more if needed once the pate is all mixed together. I made the less peppery version, but served some with lots of additional cracked pepper to simulate the very peppery version. Both are wonderful!Helen's All Night Diner

Makes many servings

For the chicken

  • 8 ounces boneless skinless chicken thigh meat cut into 3/4 inch cubes
  • 1 large garlic clove, very thinly sliced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pieces of salt pork about 1 inch square and 1/4 inch thick
  • Olive oil to cover ( 5 -6 tablespoons)
  1. Toss the chicken pieces with the salt, pepper and garlic and pack into a ramekin about 5 inches in diameter. Place the salt pork pieces on top and add enough olive oil to just cover.
  2. Cover tightly and roast at 275F for 1 to 1 1/4 hours. Set aside.

For the pate

  • 1 pound chicken livers, cleaned and rinsed
  • 4 tablespoons salted butter
  • 2 tablespoons cognac
  • 1/4 cup light cream
  • 2 tablespoons drained green peppercorns in brine
  • 2 tablespoons softened butter
  • 1 teaspoon cracked black peppercorns (optional if you want very peppery pate)
  1. In a large saute pan, melt the butter and saute the chicken liver for 6 or 7 minutes until barely pink inside. Take the pan off the heat and stir in the cognac. Cool the mixture a bit.
  2. In the bowl of a food processor, add the chicken, salt pork and garlic along with a tablespoon or 2 of the olive oil that the chicken was cooked in.
  3. Add the liver along with all the accumulated juices, the cream and butter and process until very smooth.
  4. Add the green peppercorns and the cracked black pepper if using and pulse until well combined. Taste and add more salt if you feel it's needed.
  5. Store covered in the fridge overnight. Bring to almost room temperature for serving with crackers, pita chips or little toasts.

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