Country Chicken Pâté

wicked cook 46's Note:

From Cooking light

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 10

• 1 teaspoon butter
• ½ cup finely chopped onion
• 2 garlic cloves , chopped
• 4 ounces chicken livers
• 2 tablespoons port wine or 2 tablespoons other sweet red wine
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• 1 dash ground cinnamon
• 1 dash ground allspice
• 1 tablespoon low-fat sour cream
• 1 lb chicken breast , boned, skinned cut into 1/2-inch pieces
• 1 (8 ounce) package fat free cream cheese , cubed and softened
• cooking spray

Directions:

1. Preheat oven to 325°.
2. Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes.
3. Add chicken livers; cook 2 minutes or until livers lose their pink color.
4. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.
5. Place chicken liver mixture, salt, and next 5 ingredients (salt through allspice) in a food processor or blender; process until smooth, scraping sides of bowl occasionally.
6. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally.
7. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.
8. Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

Reviews

[duonyte]

A nice, light textured pate. I sneaked a taste of it while still warm, and really liked it, and it was equally good after chilling. However, the amount was too small for a loaf pan. I ended up with 14 oz of chicken after skinning and boning, and it looked rather sad in the loaf pan. So I transferred everything to a large ramekin, which was the perfect size. Mine baked in about 45 minutes. I might play around with the seasoning a bit, but, all in all, this was a nice treat.