Country Chicken Pâté

"From Cooking light"
 
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Ready In:
1hr 30mins
Ingredients:
15
Serves:
10
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ingredients

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directions

  • Preheat oven to 325°.
  • Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes.
  • Add chicken livers; cook 2 minutes or until livers lose their pink color.
  • Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
  • Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally.
  • Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.
  • Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
  • Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

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Reviews

  1. A nice, light textured pate. I sneaked a taste of it while still warm, and really liked it, and it was equally good after chilling. However, the amount was too small for a loaf pan. I ended up with 14 oz of chicken after skinning and boning, and it looked rather sad in the loaf pan. So I transferred everything to a large ramekin, which was the perfect size. Mine baked in about 45 minutes. I might play around with the seasoning a bit, but, all in all, this was a nice treat.
     
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