Chicken pâté with nuts
Description
This recipe won't take much time. You can serve chicken pâté with nuts even for breakfast with crispbread, toast, and the like — a juicy, tasty, and aromatic dish. If desired, you can season the pâté with various spices and herbs to taste: dried garlic, a mix of Provençal or Italian herbs. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Rinse the chicken thighs, place them in a pot or cauldron, pour in hot water, and set the pot on the stove. Boil the meat until cooked through for 45 minutes, skimming off any foam that forms. Add bay leaves.
- 3
Step 3
Place the cooked thighs on a plate and let them cool slightly; do not drain the broth — you will still need it.
- 4
Step 4
Peel the carrots and onion. Wash the vegetables and dice them into small cubes. Heat vegetable oil in a skillet and sauté the diced vegetables until golden brown, about 3–4 minutes; turn off the heat.
- 5
Step 5
Separate the boiled chicken thighs into pieces, removing the bones. Place the meat in a food processor bowl or blender container.
- 6
Step 6
Add the sautéed vegetable strips there as well, and pour in 3 tbsp. of broth.
- 7
Step 7
Pour in the walnut kernels and add salt and ground black pepper. If the pâté will be eaten right away, you can also add finely chopped fresh herbs.
- 8
Step 8
Pulse all the contents of the container for 3–5 minutes on pulse mode. If the meat is difficult to mince, pour in a little more broth.
- 9
Step 9
Place the prepared appetizer in a bowl or on a plate, chill, and serve at the table, garnished with fresh herbs.