Ingredients:
- 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.
With Thermomix:
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.
