Chicken Pâté

Chicken Pâté

  • Preparation 30 min
  • Cooking 45 min
  • Chilling 2 h
  • Makes eight ½-cup (125 ml) jars
  • Freezes Yes

This twist on classic pork spread substi­tutes the usual with chicken, resulting in a more delicate, light flavour enlivened with a magical aromatic combination of thyme, sherry vinegar and capers. Chop the meat up finely in a food processor until you obtain a smooth texture that’s just begging to be spread on our Olive Oil Crackers at your next party.

Featured in RICARDO Magazine (HOLIDAY 2015)



    • 1 lb (454 g) skinless, boneless chicken thighs, cut into cubes
    • 1 onion, thinly sliced
    • 1 shallot, finely chopped
    • 1 clove garlic, finely chopped
    • 3 tbsp (45 g) duck fat
    • ¾ cup (45 g) panko bread crumbs
    • ¾ cup (180 ml) milk
    • ½ cup (125 ml) chicken broth
    • 1 tbsp (15 ml) sherry vinegar
    • 1 tbsp (15 ml) capers
    • ½ tsp fresh thyme leaves
    • Salt and pepper


Note from Ricardo

You can make this recipe with store-bought ground chicken, but we found during testing that we preferred the texture of the chicken when we ground it ourselves in a food processor.

Personal Note