(Very) Peppery Pate

Name: (Very) Peppery Pate
Ingredients: 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); 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)

15 ingredients

7 steps

Ingredients

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)
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)

Directions

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.
3

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.
4

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.
5

Add the liver along with all the accumulated juices, the cream and butter and process until very smooth.
6

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.
7

Store covered in the fridge overnight. Bring to almost room temperature for serving with crackers, pita chips or little toasts.