(Very) Peppery Pate Recipe

Name: (Very) Peppery Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, (Very) Peppery Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

(Very) Peppery Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions