Chicken fillet pâté is a dish that has a rich history. It was known in ancient Rome and Greece, where it was prepared from various types of meat, including chicken.
In the Middle Ages, pâtés became popular in France, where they were served at royal feasts
.
They were prepared from different types of meat and vegetables, as well as spices. Pates were considered a delicacy and a symbol of luxury.
Over time, the recipe for chicken fillet pate spread around the world. Each country has its own peculiarities of cooking this dish.
For example, in French cuisine, pate is often served with toast or crackers, and in Russian cuisine it can be used as a filling for pancakes or pirozhki.
Let’s prepare homemade chicken pate
Ingredients:
- Chicken – 800 g;
- Onion – 1 pc;
- Sweet pepper – 250 g;
- Carrots – 1 pc;
- Garlic – 30 g;
- Fat cream 30% – 400 ml;
- Utsho souneli – 1.5 tsp;
- Sweet smoked paprika – ½ tsp;
- Turmeric – 1/3 tsp;
- Salt – 2 tsp.
Ingredients for broth:
- Onion – 1 pc;
- Carrots – 1 pc;
- Laurel leaves – 2 pcs;
- Allspice – 7 peas;
- Black pepper – 15 peas.
Preparation of chicken pate:
In a pot of boiling water put chicken breast, peeled onion, carrots, bay leaves, oregano pepper and black pepper. Cook the breast until cooked under a closed lid
. At this time, chop coarsely onions, peel off the insides of bell peppers and cut too. In a frying pan in vegetable oil fry onions and bell peppers, add garlic to the vegetables through a press.
Fry the vegetables until soft, put them cooked chicken. Pour the cream into the mixture, add the uzho souneli, sweet smoked paprika, turmeric and salt, stir.
Braise the breast and vegetables over medium heat. After 10 minutes, put the vegetables and chicken in a deep bowl, chop to a puree with a blender. If the pâté is dry, add a couple of ladles of broth.
The result is a delicious, flavorful chicken pâté. It is recommended to eat it with black bread.
