Chicken fillet pâté with herbs is a savory and sophisticated spread that’s perfect for appetizers or as part of a charcuterie board. It combines the delicate flavor of chicken with aromatic herbs and creamy ingredients. Here's a recipe for making a delicious chicken fillet pâté with herbs:
Ingredients:
- 1 lb (450g) chicken breast fillets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup white wine or chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 tablespoon fresh tarragon or dill, chopped (optional, for added flavor)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 tablespoons brandy or cognac (optional, for added depth)
- 1/4 cup unsalted butter, softened (for mixing in or to use as a topping)
Instructions:
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Prepare Chicken:
- Cut the chicken fillets into small pieces.
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Cook Aromatics:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1 minute, until fragrant.
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Cook Chicken:
- Add the chicken pieces to the skillet and cook until the chicken is browned and fully cooked, about 7-10 minutes. The internal temperature should reach 165°F (74°C).
- Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
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Season:
- Stir in the thyme, parsley, tarragon (if using), salt, pepper, and nutmeg. Cook for another 2 minutes, allowing the flavors to meld.
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Blend Pâté:
- Transfer the chicken mixture to a food processor or blender.
- Blend until smooth. If using, add the heavy cream and blend until fully incorporated. You can also blend in the softened butter for a richer texture.
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Add Brandy (Optional):
- Stir in the brandy or cognac if desired, blending briefly to combine.
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Cool and Chill:
- Transfer the pâté to a serving dish or container. Smooth the top and cover with plastic wrap.
- Refrigerate for at least 2 hours to allow the pâté to firm up and the flavors to develop.
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Serve:
- Before serving, you can top the pâté with a thin layer of melted butter to seal it and add richness, if desired.
- Serve chilled or at room temperature with crackers, toasted baguette slices, or fresh vegetables.
Tips:
- Chicken Quality: Use fresh, high-quality chicken fillets for the best flavor.
- Herb Variations: Feel free to experiment with other herbs such as rosemary, sage, or chives based on your taste preferences.
- Texture: Adjust the cream and butter quantities to achieve the desired smoothness and richness of the pâté.
This chicken fillet pâté with herbs is a flavorful and elegant spread that’s perfect for entertaining or enjoying as a special treat. Enjoy!
