Chicken Paté Recipe
fig balsamic vin cotto, scallion crème fraîche, Auspicious Baking Co. baguette
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Ingredients
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Chicken Paté
Fig Balsamic Vin Cotto
Scallion Crème Fraîche
Serving
Method
Chicken Paté
- 1
Prepare the Chicken
In a large skillet over medium heat, melt the butter. Add the shallots and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
- 2
Cook the Chicken
Add the chicken breast to the skillet, season with salt, black pepper, and thyme. Cook until the chicken is no longer pink in the center, about 6-8 minutes. Remove from heat and allow to cool slightly.
- 3
Blend the Paté
In a food processor, combine the chicken mixture and cognac. Process until smooth. Gradually add the heavy cream while blending until you reach a creamy consistency.
- 4
Chill the Paté
Transfer the chicken paté to a serving dish or terrine. Cover and refrigerate for at least 2 hours or until firm.
Fig Balsamic Vin Cotto
- 5
- 6
Reduce the Mixture
Allow the mixture to reduce, stirring occasionally, until it thickens and coats the back of a spoon, about 15-20 minutes.
- 7
Cool and Store
Remove from heat and let it cool. Store in a jar until ready to serve.
Scallion Crème Fraîche
- 8
Combine Ingredients
In a bowl, mix crème fraîche with finely chopped scallions. Season with salt and pepper to taste.
- 9
Chill
Cover and refrigerate until ready to serve.
Serving
- 10
Prepare the Baguette
Slice the Auspicious Baking Co. baguette into thin slices. Serve alongside the chicken paté, fig balsamic vin cotto, and scallion crème fraîche.