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Categories:
butter onions shallots white bread milk chicken breasts thin egg pistachio nuts paprika fresh chervil
Viewed: 2 - Published at: 9 years agoIngredients
- 3 tbsp butter
- 2 None onions, chopped
- 2 None shallots, chopped
- 4 slices white bread, crusts removed, ground into breadcrumbs
- 2/3 cup milk, heated
- 1 1/2 lbs boneless skinless chicken breasts, chopped
- 15 thin slices pancetta
- 1 None egg, beaten
- 1/4 cup pistachio nuts, chopped
- 7 None dried apricots, chopped
- None None Paprika, for sprinkling
- None None Fresh chervil, for garnish
Method
- Preheat the oven to 325°F. Grease a 5-6 cup loaf pan. Melt the butter in a small skillet on medium heat. Add the onions and shallots and saute until softened. Remove from the heat and set aside.
- Place the breadcrumbs and milk in a bowl. Let stand for 3 mins.
- Puree the chicken and 2 slices of the pancetta in a blender. Place in a bowl and stir in the egg, pistachios, apricots, bread, onions and shallots. Season with salt and black pepper. Line the loaf pan with 10 slices pancetta. Spoon in the chicken mixture and smooth the top. Top with the remaining 3 slices pancetta.
- Place the loaf pan in a roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the loaf pan. Bake for 1 hour. Remove from the oven. Cool to room temperature. Cover and refrigerate for at least 6 hours, preferably overnight.
- Unmold the pate from the loaf pan and slice. Sprinkle with paprika and garnish with chervil.
