Skin the chicken and divide it into pieces, remove the meat from the bones. Rinse, clean and dry the chicken livers. Peel and chop the onions.
Melt the butter in a frying pan, sauté the liver and onion cubes in it, season heartily with coriander, thyme, pepper and salt and continue to sauté for a few minutes. Deglaze with the port wine, then remove the frying pan from the stove.
Put the chicken meat and the liver together with the whole roast stock through a meat grinder (fine disc). Mix the minced meat with the whipped cream, season it and leave it to cool.
Serve the pâté sprinkled with pistachios and decorated with bay leaves, preferably in a rustic earthenware dish. Fresh white bread and a glass of light red wine go best with it.
(366 calories) : Cold cuisine, serve & drink, special edition 1981, Gruner + Jahr.
Our tip: Use your favorite red wine for cooking!
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