Herbed Chicken Pate
Description
This sophisticated Herbed Chicken Pate is a show-stopping appetizer that balances rich, creamy textures with the bright, fresh flavors of basil and spinach. The dish features a delicate white chicken base swirled with a vibrant green herb mixture, creating a beautiful marbled effect that is as pleasing to the eye as it is to the palate. Perfectly seasoned with nutmeg and shallots, it offers a smooth, luxurious mouthfeel. Ideal for holiday gatherings, elegant dinner parties, or as a special treat for a weekend brunch.Ingredients
Directions
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Cut the cooked chicken breasts into 1/2-inch pieces.
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Puree the chicken in a food processor in two batches until it forms a very smooth paste.
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Refrigerate the chicken paste until well chilled, for at least 1 hour.
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Meanwhile, thinly slice the white parts of the leek and the shallots.
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Melt the unsalted butter in a heavy small skillet over low heat.
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Add the leek and shallot to the skillet and cook until soft, stirring occasionally, about 15 minutes.
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Allow the leek and shallot mixture to cool completely.
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Combine half of the chilled chicken paste with half of the leek mixture in the processor.
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Puree until the mixture is completely smooth.
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Add half of the egg whites and process until smooth and incorporated.
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Transfer this mixture to a bowl.
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Repeat the process with the remaining chicken, leek mixture, and egg whites to create a second batch.
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Refrigerate both chicken mixtures until well chilled.
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Blend half of the chicken mixture, half the salt, half the pepper, and half the nutmeg in the processor.
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With the machine running, slowly pour 1 cup plus 2 tablespoons of the well-chilled whipping cream through the feed tube.
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Blend for 1 minute until the mixture is light and emulsified.
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Transfer this white chicken mixture to a large bowl.
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Repeat the blending process with the remaining chicken mixture, remaining salt, pepper, nutmeg, and another 1 cup plus 2 tablespoons of cream.
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Combine both white chicken mixtures in the large bowl.
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Bring the chicken broth to a boil in a large skillet.
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Add the spinach and basil leaves and toss until just wilted, about 45 seconds.
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Drain the greens well.
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Squeeze out any remaining liquid from the spinach and basil firmly.
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Puree the spinach and basil mixture with the remaining 3/4 cup of cream in the processor until smooth.
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Blend in 1/4 of the white chicken mixture to lighten the color of the spinach paste.
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Preheat the oven to 350 degrees Fahrenheit (177°C).
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Line a 9x5-inch loaf pan with plastic wrap, leaving a 5-inch overhang on all sides.
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Pour half of the white chicken mixture into the prepared pan and smooth the top.
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Cover with half of the green spinach mixture.
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Using a knife, swirl through the layers gently to create a marbled effect.
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Repeat the layering with the remaining chicken and spinach mixtures, swirling again.
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Tap the pan on the work surface to settle the pate and remove air bubbles.
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Fold the overlapping plastic wrap over the top of the pate to cover it completely.
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Cover the pan tightly with foil.
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Place the loaf pan in a deep roasting pan.
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Pour enough hot water into the roasting pan to come 2/3 up the sides of the loaf pan.
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Transfer to the oven and bake for 1 1/4 hours.
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Remove from the oven and let cool to room temperature.
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Weight the pate with a heavy object and refrigerate overnight to firm up.
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Unmold the pate onto a serving platter by lifting the plastic wrap.
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Let the pate stand at room temperature for 1 hour before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1650kcal
- % Daily Value *
- Total Fat 133g205%
- Saturated Fat 71g355%
- Cholesterol 524mg175%
- Sodium 7718mg322%
- Total Carbohydrate 18g6%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 86g172%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
