Chicken pate with champignons
Chicken provides lighter protein, while champignons, onion, and carrot make the pate deeper in flavor without relying on liver or excess sweetness. Butter and broth help create a soft spreadable texture that works well for a chilled snack. It is a practical pate for several days and can also be frozen in portions.
Boil the chicken fillet (500 g) in lightly salted water until cooked through, then let it cool a little. Cut the champignons (150 g), onion (150 g), and carrot (150 g) into small pieces.
In a skillet, first cook the onion and carrot for about 5 minutes, then move them aside. After that, cook the champignons for another 5-7 minutes so their excess moisture evaporates.
Cut or pull the chicken fillet into pieces and place it into a blender bowl. Add the cooked vegetables, butter (150 g), chicken broth (200 g), salt (3 g), and black pepper (1 g).
Blend the pate until smooth or leave it slightly textured, depending on your preference. Chill it well for at least 30 minutes before serving.
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