Chicken pâté with cranberry jelly
Description
The recipe won't take much time. This recipe might seem a bit unusual to you, but trust me: the sweet-and-sour cranberry jelly makes the chicken pâté even better and tastier! During cooking, you can make the pâté less spicy by removing the seeds from the chili pepper. I also recommend adding salt almost at the very end to keep the chicken juicy and tender. You can adjust the amount of spices to your taste. Be sure to try making this pâté—it will become indispensable at breakfast. Serve chilled.
Instructions
- 1
Step 1
1. Sear the chicken in olive oil. While it's searing, pour water over the gelatin and leave it to swell.
- 2
Step 2
2. Cut and finely chop the onion and leek. Finely chop the celery. Crush and finely chop the garlic. Finely chop the pepper. When the chicken is half-cooked, add the chopped vegetables to it. Stir occasionally.
- 3
Step 3
3. Add rosemary. When the vegetables and chicken are almost sautéed, add salt and white wine. Let the wine evaporate, add nutmeg and season with more salt. Pour in the cream, cover the chicken, and simmer for another 2 minutes.
- 4
Step 4
4. Remove the chicken from the heat and blend it with a blender. Transfer the pâté to a dish, leaving space on top for the jelly.
- 5
Step 5
5. Prepare the jelly: blend the cranberries, add sugar, balsamic vinegar, and place over heat until the cranberries begin to boil and the sugar dissolves. Stir the jelly occasionally. When the cranberries have cooled slightly, add the gelatin and mix thoroughly.
- 6
Step 6
6. Pour the jelly over the pâté. Place the pâté in the refrigerator overnight.