Chicken and Ham Country Pâté
Chicken and ham pâté is rustic, satisfying, and delicious. Eat this for lunch (or a snack) with a salad, some good bread, a glass of wine, and you’ll be happy.
Start by sautéing your chicken livers, sliced onion, and garlic in a bit of olive oil. Season with salt and pepper, and cook until caramelized and cooked through.
When the chicken livers are cooked, deglaze with Madeira and white wine, and reduce until almost all of the liquid is gone.
When the chicken livers are done, set them aside and allow them to cool for a bit.
Reserve a few chicken livers, and roughly chop them, then chop some ham and set it aside.
Add your chicken livers to a food processor, along with several cubes of ham, and parsley. Blend everything until it’s smooth, and add additional salt and pepper as needed.
When the purée is done, transfer it to a bowl, and fold in your chunks of chicken liver and ham, along with walnuts, and dried cranberries.
When everything is well incorporated, transfer it to a mold (it helps to grease the container with olive oil), then smooth and flatten it with a spatula.
Next, cool it in the refrigerator (several hours to one day), until it completely sets.
Once it’s set, you can unmold it and slice portions to serve.
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