Country Chicken Pâté

Oxmoor House
We kept the creamy texture of this lightened classic by using low-fat sour cream and fat-free cream cheese instead of butter and heavy cream. Serve this rich appetizer with a French bread baguette, coarse-grained mustard, and gherkins.
10 servings


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1 teaspoon butter or stick margarine
1/2 cup finely chopped onion
2 garlic cloves, chopped
4 ounces chicken livers
2 tablespoons port or other sweet red wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Dash of ground cinnamon
Dash of ground allspice
1 tablespoon low-fat sour cream
1 pound boned, skinned chicken breast, cut into 1/2-inch pieces
1 (8-ounce) block fat-free cream cheese, cubed and softened
Cooking spray


Preheat oven to 325°.

Melt butter in a small nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes. Add chicken livers; cook 2 minutes or until livers lose their pink color. Add port, and cook 3 minutes or until most of liquid evaporates. Cool.

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. Add the sour cream, chicken breast, and cream cheese; process until smooth, scraping sides of bowl occasionally. Spread chicken mixture into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 325° for 1 hour or until a thermometer registers 170°. Cool; cover and chill 8 hours. Serve at room temperature.

Created date

March 2008