Pastete aus Geflügel

Ingredients

• 300 g chicken liver
• 100 g chestnuts (vacuum-packed, pre-cooked)
• 1 Shallot
• 2 Garlic cloves
• 4 tbsp butter
• 0.5 tsp dried thyme
• 0.25 tsp untreated grated lemon zest
• 50 ml dry white wine
• 1 tbsp cognac
• Salt
• Pepper (freshly ground)
• bread (optional)
• thyme

Instructions

1. 1.

   Wash, pat dry, trim fat from the chicken livers and cut into cubes. Finely chop the chestnuts. Peel and finely chop the shallot and garlic. Heat butter in a pan and sauté the shallot with garlic until translucent. Add the liver and cook for 2-3 minutes while stirring. Add the chestnut pieces, season with thyme and lemon zest, and pour in the white wine.

2. 2.

   Let simmer for about 10 minutes, stir in cognac, and season with salt and pepper. Puree finely in a blender, fill into small jars, seal, and refrigerate overnight. Spread on toasted bread slices, sprinkle with a little thyme, and serve.