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Chicken and pistachio pâté pots


Serves: 12-14 (makes enough for 4 x 350ml jars or a 900g loaf tin)
timePrep time: 45 mins
timeTotal time:
Chicken and pistachio pâté pots
TO FREEZE: When the pâté is completely cool, add the sealing rings to the jars, and clip the lids closed. Freeze for up to 1 month.TO THAW: Remove the pots of pâté from the freezer; thaw overnight in the fridge.TO SERVE: Drop the leaves of gelatine into a

Chicken and pistachio pâté pots


Serves: 12-14 (makes enough for 4 x 350ml jars or a 900g loaf tin)
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
257Kcal
Fat
17gr
Saturates
8gr
Carbs
1gr
Sugars
1gr
Fibre
0gr
Protein
23gr
Salt
1.2gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1 x 650g pack skinless chicken breast fillets, cut into small pieces
  • 25g unsalted butter
  • 4 shallots, finely chopped
  • 2 small garlic cloves, crushed
  • 1 medium egg
  • 3 tbsp brandy
  • 200ml double cream
  • 100g pistachio kernels, roughly chopped
  • 200g skinless boneless chicken thigh fillets, cut into tiny pieces
  • 200g thickly sliced smoked ham, cut into very fine dice
  • 2 tbsp chopped fresh thyme leaves
  • 1 tsp sea salt
To finish
  • 3 sheets Dr Oetker gelatine
  • 300ml clear fresh chicken stock
  • a few sprigs of thyme
  • 8 small fresh bay leaves
  • a few whole black peppercorns

Step by step

  1. Put the chicken breast meat into a food processor and process until finely chopped. Transfer to a large mixing bowl, cover and chill in the fridge for 30 minutes.
  2. Melt the butter in a small pan, add the chopped shallots and garlic, cover, and cook over a low heat for 8-10 minutes until softened but not browned. Leave to cool.
  3. Preheat the oven to 180°C, fan 160°C, gas 4. Break the egg into a mixing jug and briefly whisk in the brandy and the cream. Slowly mix this into the chilled minced chicken with a wooden spoon, then stir in the pistachios, softened shallots, diced chicken thigh meat, chopped ham, chopped thyme, the salt and ½ teaspoon of freshly ground black pepper.
  4. Spoon the mixture evenly into 4 x 350ml clip-top preserving jars. Level the tops and set the rubber sealing rings aside. Cover the jars with foil but leave the lids open and place in a medium-sized roasting tin. Pour boiling hot water from the kettle into the tin until it comes halfway up the sides of the jars. Cook in the oven for about 1 hour until the mixture feels firm when pressed gently with your finger and the juices are clear when the centre is pierced with a skewer. Remove from the roasting tin and leave to cool. If there is any liquid that has collected in the base of the jars, pour this off after cooling. Discard the foil.
Chef quote
A wonderful pâté for a crowd, or just to share in smaller quantities. You can make and freeze this in jars, each ready to serve 3-4 people, or as a terrine to be sliced. Serve with cornichons and crusty fresh bread or toasted sourdough. If making in a 900g loaf tin, line the tin with a double layer of baking paper and bake for 1 hour 30 minutes, or until the juices are clear when the centre is pierced with a skewer. The pâté keeps for 3-4 days in the fridge.

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