Very good, but I did modify. I used reduced fat cream cheese (not fat free) and nearly doubled the chicken livers. Also omitted the cinnamon. Bringing it to room temp before serving is key. Served with a nice chewy baguette, some pickles and coarse mustard.
Country Chicken Pâté
ischade Posted: 10/09/09
nquilting Posted: 12/11/09
This was easy to make and tastes amazing! I did cook it in a pate' Terrine and it's shape held together perfectly! Party tonight loaded with compliments..25 people ate it into the plate! Good one for sophisticated tastes.
DWidener Posted: 05/01/12
Just wonderful although I used regular sour cream and cream cheese I think it would be great either way. I was hesitant about the spices but they were wonderful and took the dish to the next level.