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Irish Cream Chicken Pate  (Not yet rated)

I'm only calling it Irish because of the Irish Cream. Don't know if this recipe really comes from Ireland, but whatever. Goes with celery or carrot sticks, or crackers.

Cal: 377 Fat: 30g Carbs: 1g Protein: 25g Fiber: 0g

Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 1/4 teaspoon salt
  • 1/4 medium onions ; chopped
  • 1/2 pound chicken ; skinless, boneless thighs, cubed
  • 1/4 cup butter
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon thyme ; dried
  • 1/4 cup Irish Cream
  • In My Kitchen

  • Directions

    1. In a large skillet, melt half of the butter. Add chicken and cook until browned, stirring.
    2. Add thyme, onion, salt, pepper and remaining butter and stir-cook until the chicken is fully cooked and the onions are tender, about 10 minutes.
    3. Stir in Irish Cream and cook until sauce thickens and bubbles (about 5-8 minutes).
    4. Remove from heat and cool for 10 minutes.
    5. Spoon into a blender or food processor and blend until smooth.
    6. Spoon pate into small bowls and refrigerate until firm.

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