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IRISH CREAM CHICKEN PATE




Source of Recipe


Manitoba Chicken


List of Ingredients




1 lb boneless, skinless Manitoba chicken thighs
1/2 cup butter (don't use margarine)
1/2 medium onion, chopped
1/2 tsp dried thyme
1/4 tsp pepper
1/2 tsp salt
1/2 cup Irish Cream liquer


Recipe



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

Serving variation: Line a loaf pan with plastic wrap. Spoon pate into pan and refrigerate until firm. Gently lift pate out and slice into 8 slices. Serve on a lettuce leaf and garnish with diced red and green pepper.