https://youtube.com/watch?v=fm98hKj-e2s%22+allowfullscreen%3E%3C
Irish Cream Chicken Pate
40 mins |
Servings:
10-12 |
Prep:
15 mins |
Cook:
25 mins
https://youtube.com/watch?v=fm98hKj-e2s%22+allowfullscreen%3E%3C
Irish Cream Chicken Pate
40 mins
Servings:
10-12
Prep:
15 mins
Cook:
25 mins
Irish Cream Chicken Pate
40 mins
Servings:
10-12
Prep:
15 mins
Cook:
25 mins
Ingredients
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs
- 1/2 cup (125 mL) butter (don’t use margarine)
- 1/2 medium onion, chopped
- 1/2 tsp (2 mL) dried thyme
- 1/4 tsp (1 mL) ground pepper
- 1/2 tsp (2 mL) salt
- 1/2 cup Irish Cream liqueur
Method
- Thinly slice chicken thighs.
- In a large skillet over medium high heat, melt half of the butter. Add chicken and stir cook until browned.
- Add onion, thyme, salt, pepper and remaining butter and stir-cook until the chicken is fully cooked and the onions are tender.
- Stir in Irish Cream and bring to a boil. Reduce heat and simmer until thickened (about 8 minutes).
- Remove from heat and let cool for 10 minutes. Spoon mixture into a food processor or blender and blend until smooth.
- Spoon pâté into small crocks or bowls and refrigerate until firm. Serve with crackers, pita chips or thin slices of crusty bread.
- Variation: Line a loaf pan with plastic wrap and spoon pâté into pan. Refrigerate until firm. Gently lift pâté out and slice. Serve on lettuce leaves and garnish with a sprig of fresh thyme.