Herbed Chicken Pate
Submitted by dawnie
Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis chicken pate is French mousseline technique at home, a two-color terrine where a pale, herb-scented chicken puree swirls together with a vibrant green spinach and basil layer. Slice it cold or at room temperature for an appetizer that looks straight out of a Paris bistro.
The secret to a silky mousseline is temperature control. Everything (chicken, cream, bowl, processor) stays cold, which keeps the proteins from seizing and the cream from breaking. Let anything warm up and the mousseline turns grainy or separates in the oven.
Sweating the leeks and shallots low and slow for 15 minutes is not a suggestion. Sweet softened alliums carry flavor through the pate without raw sharpness. Rushed high-heat sauteing gives browned edges that look awful once blended into the pale mousseline.
Wilting the spinach and basil with chicken broth, then squeezing dry, is the move that gives the green layer its pure emerald color without watering down the pate. Pureed with cream and some of the chicken mixture, it becomes a rich green cream that marbles beautifully through the white base.
The water bath (bain-marie) at 350°F (175°C) for an hour and 15 minutes is what sets the pate into that signature dense, sliceable texture. Too hot or too dry and you end up with a tough, rubbery loaf instead of a tender mousseline.
Pro Tips
- Freeze the processor bowl and blade for 30 minutes before starting. Cold equipment keeps the cream from whipping during puree.
- Line the pan with plastic wrap as directed. It’s how you get a clean unmold after chilling.
- Chill the baked pate overnight before slicing. A warm pate won’t slice cleanly, and the flavors deepen considerably after a night in the fridge.
- Serve with cornichons, whole grain mustard, and crusty baguette for the full French effect.
Variations
- Fold a handful of pistachios into the white chicken layer for crunch and color.
- Replace basil with tarragon and parsley for a classic fines herbes profile.
- Substitute half the chicken with boneless duck breast for a richer, more gamy flavor.
Ingredients
Directions
Melt butter in heavy small skillet over low heat.
Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes.
Cool.
Combine half of chicken with half of leek mixture in processor.
Purée until smooth.
Add half of egg whites and process until smooth.
Transfer to bowl.
Repeat with remaining chicken, leek mixture and egg whites.
Refrigerate until well chilled.
Blend half of chicken mixture, salt, pepper and nutmeg in processor.
With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube.
Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.
Combine both chicken mixtures.
Bring chicken broth to boil in large skillet.
Add spinach and basil and toss until just wilted, about 45 seconds.
Drain well. Squeeze out any remaining liquid.
Purée spinach mixture with remaining ¾ cup cream until smooth.
Blend in ¼ of chicken mixture.
Preheat oven to 350℉ (180℃).
Line 9×5-inch loaf pan with plastic wrap, leaving 5-inch overhang.
Pour half of white chicken mixture into pan.
Cover with half of spinach mixture.
Using knife, swirl through layers to create marble effect.
Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate.
Fold overlapping plastic over top of pate. Cover pan tightly with foil.
Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come ⅔ up sides of loaf pan.
Transfer to oven and bake 1¼ hours.
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