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Herbed Chicken Pate

Herbed Chicken Pate recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1650
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
  • Skinned/boned chicken breast
  • White part only leek
  • Shallots
  • Unsalted butter
  • Whites only
  • Salt
  • Freshly ground pepper
  • Freshly grated nutmeg
  • Well-chilled whipping cream
  • Chicken broth
  • Tight-packed spinach leaves
  • Tight-packed basil leaves
Directions
  1. 1
    Cut the cooked chicken breasts into 1/2-inch pieces.
  2. 2
    Puree the chicken in a food processor in two batches until it forms a very smooth paste.
  3. 3
    Refrigerate the chicken paste until well chilled, for at least 1 hour.
  4. 4
    Meanwhile, thinly slice the white parts of the leek and the shallots.
  5. 5
    Melt the unsalted butter in a heavy small skillet over low heat.
  6. 6
    Add the leek and shallot to the skillet and cook until soft, stirring occasionally, about 15 minutes.
  7. 7
    Allow the leek and shallot mixture to cool completely.
  8. 8
    Combine half of the chilled chicken paste with half of the leek mixture in the processor.
  9. 9
    Puree until the mixture is completely smooth.
  10. 10
    Add half of the egg whites and process until smooth and incorporated.
  11. 11
    Transfer this mixture to a bowl.
  12. 12
    Repeat the process with the remaining chicken, leek mixture, and egg whites to create a second batch.
  13. 13
    Refrigerate both chicken mixtures until well chilled.
  14. 14
    Blend half of the chicken mixture, half the salt, half the pepper, and half the nutmeg in the processor.
  15. 15
    With the machine running, slowly pour 1 cup plus 2 tablespoons of the well-chilled whipping cream through the feed tube.
  16. 16
    Blend for 1 minute until the mixture is light and emulsified.
  17. 17
    Transfer this white chicken mixture to a large bowl.
  18. 18
    Repeat the blending process with the remaining chicken mixture, remaining salt, pepper, nutmeg, and another 1 cup plus 2 tablespoons of cream.
  19. 19
    Combine both white chicken mixtures in the large bowl.
  20. 20
    Bring the chicken broth to a boil in a large skillet.
  21. 21
    Add the spinach and basil leaves and toss until just wilted, about 45 seconds.
  22. 22
    Drain the greens well.
  23. 23
    Squeeze out any remaining liquid from the spinach and basil firmly.
  24. 24
    Puree the spinach and basil mixture with the remaining 3/4 cup of cream in the processor until smooth.
  25. 25
    Blend in 1/4 of the white chicken mixture to lighten the color of the spinach paste.
  26. 26
    Preheat the oven to 350 degrees Fahrenheit (177°C).
  27. 27
    Line a 9x5-inch loaf pan with plastic wrap, leaving a 5-inch overhang on all sides.
  28. 28
    Pour half of the white chicken mixture into the prepared pan and smooth the top.
  29. 29
    Cover with half of the green spinach mixture.
  30. 30
    Using a knife, swirl through the layers gently to create a marbled effect.
  31. 31
    Repeat the layering with the remaining chicken and spinach mixtures, swirling again.
  32. 32
    Tap the pan on the work surface to settle the pate and remove air bubbles.
  33. 33
    Fold the overlapping plastic wrap over the top of the pate to cover it completely.
  34. 34
    Cover the pan tightly with foil.
  35. 35
    Place the loaf pan in a deep roasting pan.
  36. 36
    Pour enough hot water into the roasting pan to come 2/3 up the sides of the loaf pan.
  37. 37
    Transfer to the oven and bake for 1 1/4 hours.
  38. 38
    Remove from the oven and let cool to room temperature.
  39. 39
    Weight the pate with a heavy object and refrigerate overnight to firm up.
  40. 40
    Unmold the pate onto a serving platter by lifting the plastic wrap.
  41. 41
    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.

Read it online: https://www.chefs-mate.com/recipe/herbed-chicken-pate/