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Herbed Chicken Pate

Category: Appetizers

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

2 lb Skinned/boned breast chicken
2/3 cup White part only leek
1/4 cup Shallots
3/4 cup Unsalted butter
3 Eggs whites only
1 1/2 tsp Salt
1/4 tsp Freshly ground pepper
1/8 tsp Freshly grated nutmeg
2 1/4 cup Well-chilled whipping cream
1/2 cup Chicken broth
2 cup Tight-packed leaves spinach
2 cup Tight-packed leaves basil
3/4 cup Well-chilled whipping cream

Instructions:

(See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces.
Puree in processor in 2 batches to very smooth paste. Refrigerate
until well chilled, at least 1 hour.

Meanwhile, thinly slice leek and shallot. 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. Puree
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. Puree spinach mixture with remaining 3/4 cup
cream until smooth. Blend in 1/4 of chicken mixture.

Preheat oven to 350 deg. Line 9x5-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 2/3 up
sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool.
Weight pate with heavy object and refrigerate overnight.

Unmold pate onto platter. Let stand at room temperature 1 hour before
serving. Pass Tomato & Garlic Sauce separately.