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Chicken pâté with herbs

Pikantne Regional Cuisine of Poland Appetizers 60 min Medium 3 wyświetleń ~70.72 PLN - (0)
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Description

Traditional Polish chicken pâté with herbs is a delicate, creamy appetizer perfect for the holiday table, family gatherings, or as a tasty sandwich for a picnic. It combines tender chicken breast with aromatic chicken liver, butter, and fresh parsley along with dried herbs (marjoram, thyme). The texture is velvety thanks to eggs and breadcrumbs soaked in milk; the pâté has a golden crust after baking. Serve chilled, sliced, with cranberry or pickles and rye bread — visually it fits well on a rustic plate with a green accent of parsley.

Ingredients Used

Ingredients (16)

Servings:
8
  • Chicken breast 800 g
  • Chicken liver 200 g
  • Butter 80 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Breadcrumbs 60 g
  • Milk 100 ml
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Marjoram 4 g
  • Thyme 2 g
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Dried cranberries 50 g
💰 Szacowany koszt dania: ~70.72 PLN (8.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Wash the chicken breast and dry it with a paper towel. Remove any tendons and membranes. Cut the meat into pieces about 3 cm in size for quicker grinding. If you are using a food processor, you can leave larger pieces.

Ingredients: Chicken breast
Use a cutting board and a sharp knife. Drying the meat prevents splattering while frying. If you don't have a knife, ask for help or buy ready-made fillets.
2

Clean the liver: use your fingers to cut away all membranes and tendons, and cut larger pieces into smaller ones. Rinse briefly and dry. Small pieces of liver will fry faster and won't turn brown.

Ingredients: Chicken liver
Use a small knife and a plate. The liver should be fresh and have a uniform color; avoid slime and an unpleasant smell.

Frying vegetables and liver

3

Heat a pan over medium heat, add 10 g of butter and 15 g of rapeseed oil. Peel the onion and chop it into small cubes. Sauté the onion for 6-8 minutes, stirring with a wooden spoon, until it becomes soft and translucent (do not brown it too much). Add the chopped garlic and sauté for 30-45 seconds, until it releases its aroma.

Ingredients: Butter, Rapeseed oil, Onion, Garlic
The best pan is 24-28 cm in diameter. Use a wooden spoon. Do not fry the garlic for too long, as it will become bitter.
4

Move the onion to the side of the pan and add the remaining 10 g of butter. Slightly increase the heat and add the liver. Fry the liver for 3-4 minutes on each side, until the center is no longer raw, but do not overcook it — it can be slightly pink in the middle. After frying, combine the liver with the onion in the pan and remove from heat.

Ingredients: Chicken liver, Onion, Butter
Use a spatula, watch the color of the liver. Cooking it too long will make the liver dry and bitter.

Mixing the mixture

5

In a bowl, soak 100 g of breadcrumbs in 100 ml of milk and set aside for 5 minutes until it absorbs the liquid and softens. In a large bowl, place the chopped chicken breast, sautéed liver with onion and garlic, and the soaked breadcrumbs. Add 120 g of eggs (2 eggs), 60 g of butter (if any remains), chopped parsley, and spices: 8 g of salt, 2 g of black pepper, 4 g of marjoram, and 2 g of thyme. If the mixture seems dry, optionally add 100 g of 18% sour cream. Grind or blend in batches until you achieve a uniform, thick paste — the consistency should be creamy but not watery.

Ingredients: Breadcrumbs, Milk, Chicken breast, Chicken liver, Butter, Parsley, Salt, Black pepper, Marjoram, Thyme, 18% cream
Use a food processor with a cutting knife or an immersion blender. If you are using a meat grinder, grind twice for a smooth texture. Work in batches, do not overheat the mixture while blending.

Shaping and baking

6

Preheat the oven to 180°C (top-bottom). Grease a 25 cm loaf pan with butter and line it with baking paper, ensuring the sides are covered. Transfer the mixture to the pan and smooth the top with a spoon. You can sprinkle the top with a bit of breadcrumbs or a small amount of butter for a golden crust. Place the pan in the preheated oven on the middle rack and bake for 35-45 minutes. The pâté is ready when the top is golden, and a toothpick inserted comes out dry or the center reaches a temperature of about 75°C.

Ingredients: Butter, Breadcrumbs
The best size for the loaf pan is 25 x 10 cm. Use a kitchen thermometer if you have one; if not, check with a toothpick. Do not open the oven door in the first 25 minutes to prevent the pâté from collapsing.

Cooling and chilling

7

After baking, remove the pan from the oven and let it cool on a rack for at least 20-30 minutes. When the pâté has cooled slightly, gently turn the pan upside down onto the rack and remove the paper. Cooling at room temperature for half an hour makes slicing easier and improves the texture.

Use a cooling rack. Do not cut the pâté while it's hot — it will crumble and fall apart.

Serving

8

Serve the pâté chilled to room temperature or slightly cold, sliced into 1-1.5 cm thick pieces. On a plate, arrange the slices of pâté, add a spoonful of dried cranberries next to it or thin slices of pickled cucumber for contrast. You can drizzle each slice with a thin layer of melted butter for shine.

Ingredients: Dried cranberries
Serve with rye bread or rustic bread. You can also add dried cranberries to enhance the flavor and color.

Fun Fact

💡

Pâtés in Poland have a long tradition — in the past, they were prepared as a way to use different parts of meat and preserve dishes for longer. Chicken pâté was popular in court cuisine and in noble courts as an exquisite appetizer.

Best for

Święta Przyjęcie Piknik

Tips

🍽️ Serving

Slicing: use a sharp, thin knife dipped in hot water before slicing to ensure even pieces. Temperature: the pâté tastes best slightly chilled — take it out of the fridge 20-30 minutes before serving. Accompaniments: serve with cranberry, pickled cucumber, Srepska mustard, or onion jam for a sweet-sour contrast.

🥡 Storage

Storage: pâté in the refrigerator (in an airtight container) will stay fresh for 4-5 days. Freezing: you can cut it into portions and freeze for up to 2 months. Thawing: it's best to do it slowly in the refrigerator overnight, and then bring it to room temperature before serving. Reheating: if you want to serve it warm, a short bake in the oven for 10 minutes at 160°C is enough.

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