150 gr. Dry white wine
200gr. Chicken livers, wash and trimmed of any sinew
100 gr. Skinless chicken breast, cubed
1 bay leaf
Peppercorns, as much as you like
250 gr. Butter
3 black onions
1/2 teaspoon of salt
Ground pepper, as much as you like
30 gr. Port
To make the pâté, add the chicken livers, removing any sinew or green parts left, the skinless chicken, the dry white wine, the bay leaf and the peppercorn to a saucepan, let it boil over a medium heat for about ten minutes.
Discard the remaining broth and transfer the chicken livers and the chicken to a blender or food processor and add salt, freshly milled black pepper, port, butter and black onions, and blend until you have a smooth velvety purée.
Pour the pâté into terrines or individual ramekins. Leave to set for about 4 hours in the fridge before serving.
Place the chicken liver, remaining any sinew or green parts, the chicken, the dry white wine, the bay leaf and the peppercorns to the bowl and cook 8mins/90/speed2, drain with the simmering basket.
Add the chicken, the chicken livers, salt, pepper, port, butter and the black onion to the bowl, blend 1min/speed5 and then slowly touch the dial to 10 until smooth.
Pour the pâté into terrines or individual ramekins, leave to set for about 4 hours in the fridge before serving.