Pate Kode Recipe

Prepare and sauté aromatics

Trim and roughly chop the chicken thighs (or rinse and pat dry chicken livers and trim membranes). In a large skillet over medium heat, melt 25 g of the butter. Add the chopped onion, carrot and celery and a pinch of salt. Sauté, stirring occasionally, for 6–8 minutes until softened and translucent but not browned. Add the minced garlic and thyme and cook 1 more minute until fragrant.

Brown the meat

Increase heat to medium-high. Push vegetables to the side and add the chicken pieces in a single layer (work in two batches if necessary). Sear the chicken briefly, about 3–4 minutes per side, until lightly browned but not fully cooked through. If using livers, sear 2 minutes per side until just browned but still slightly pink inside to avoid grainy texture.

Deglaze and simmer

Pour in the white wine (or chicken stock) and use a wooden spoon to scrape up browned bits from the pan. Add the bay leaf (if using), ground allspice, nutmeg, remaining salt and pepper. Reduce heat to medium-low and pour in the heavy cream. Simmer gently for 5–7 minutes until chicken is cooked through and flavors meld. Remove and discard the bay leaf.

Cool and combine

Transfer the cooked mixture (meat + vegetables + any pan juices) to a bowl and let cool for 10 minutes. Stir in the chopped parsley and crack in the egg; the egg helps bind and gives a smooth texture when blended. Reserve about 2 tablespoons of melted butter for later sealing.

Purée to smooth pate

Working in batches if needed, transfer the mixture to a food processor. Pulse until coarse, then process continuously until very smooth, about 1–2 minutes. With the processor running, add the remaining 75 g butter in small pieces and blend until fully incorporated and the mixture is silky. Taste and adjust seasoning with additional salt and pepper as needed.

Spoon the puréed pate into a loaf pan or individual ramekins, pressing down to remove air pockets and creating a smooth top. Strain the mixture through a fine mesh sieve if you want an extra-silky texture (optional).

Brush the surface with the reserved melted butter to seal and prevent discoloration. Allow the pate to cool to room temperature, then cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to firm and let flavors develop.

Remove pate from refrigerator 15–20 minutes before serving to take the chill off. Unmold if using a loaf pan; garnish with chopped parsley or microgreens if desired. Serve with toasted baguette or brioche slices and cornichons or pickled onions.

Storage: keep refrigerated under melted butter or plastic wrap for up to 4 days, or freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.