10-Minute Chicken Pâté for Toasts & Breads

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🐔 10-Minute Chicken Pâté for Toasts & Breads

🕒 Ready in:

10 minutes total
(Makes about 1½ cups — enough for 6–8 people)

🧾 Ingredients

  • 1 ½ cups (about 200 g) cooked chicken (roasted, boiled, or leftover rotisserie — white or dark meat)
  • 2 Tbsp unsalted butter (softened, or more for richness)
  • 2 Tbsp cream cheese or heavy cream (for smoothness)
  • 1 small shallot or ½ small onion, finely chopped (optional but adds depth)
  • 1 small garlic clove, minced (optional for flavor)
  • 1 Tbsp olive oil or a knob of butter (for sautéing)
  • 1 tsp Dijon mustard
  • 1 Tbsp lemon juice (freshly squeezed)
  • 1 Tbsp fresh parsley, finely chopped (or 1 tsp dried)
  • ½ tsp salt, or to taste
  • ¼ tsp black pepper
  • Optional: pinch of paprika or chili flakes for a little heat
  • Optional topping: drizzle of olive oil or a thin layer of melted butter for sealing

🔪 Instructions

  1. Quick sauté for flavor (optional but best):
    • In a small skillet, heat olive oil or butter.
    • Add chopped shallot (and garlic if using). Sauté for 1–2 minutes until soft and fragrant.
    • Remove from heat and let cool slightly.
  2. Blend everything:
    • In a food processor or blender, combine:
      cooked chicken, sautéed shallot/garlic, butter, cream cheese (or cream), Dijon mustard, lemon juice, parsley, salt, and pepper.
    • Blend until smooth and creamy.
    • Adjust texture:
      • Add a teaspoon of cream or olive oil if too thick.
      • Add a pinch more salt or lemon to brighten the flavor.
  3. Chill or serve immediately:
    • Transfer to a ramekin or bowl.
    • You can serve right away (slightly warm) or chill for 30 minutes for a firmer, spreadable texture.
  4. Optional finish:
    • For a classic pâté look and preservation, melt a little butter and pour a thin layer over the top before chilling — this seals in freshness.

🥖 Serving Ideas

  • Spread on warm toasted baguette, crackers, or rye bread.
  • Serve with pickles, olives, or caramelized onions on the side.
  • Garnish with parsley, chili flakes, or a sprinkle of paprika before serving.

🧊 Storage

  • Store covered in the refrigerator for up to 4 days.
  • Can be frozen (in small containers) for up to 1 month — thaw in the fridge overnight before serving.

💡 Flavor Variations

  • Herbed: Add thyme, dill, or tarragon.
  • Spicy: Mix in chili flakes or a dash of hot sauce.
  • Smoky: Add a bit of smoked paprika or use smoked chicken.
  • Elegant: Add a splash of cognac or sherry before blending (classic French twist).

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