(Very) Peppery Pate

• For the chicken
• 8 ounces boneless skinless chicken thigh meat cut into 3/4 inch cubes
• 1 large garlic clove, very thinly sliced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 pieces of salt pork about 1 inch square and 1/4 inch thick
• Olive oil to cover ( 5 -6 tablespoons)
• For the pate
• 1 pound chicken livers, cleaned and rinsed
• 4 tablespoons salted butter
• 2 tablespoons cognac
• 1/4 cup light cream
• 2 tablespoons drained green peppercorns in brine
• 2 tablespoons softened butter
• 1 teaspoon cracked black peppercorns (optional if you want very peppery pate)

1. Toss the chicken pieces with the salt, pepper and garlic and pack into a ramekin about 5 inches in diameter. Place the salt pork pieces on top and add enough olive oil to just cover.
2. Cover tightly and roast at 275F for 1 to 1 1/4 hours. Set aside.
3. In a large saute pan, melt the butter and saute the chicken liver for 6 or 7 minutes until barely pink inside. Take the pan off the heat and stir in the cognac. Cool the mixture a bit.
4. In the bowl of a food processor, add the chicken, salt pork and garlic along with a tablespoon or 2 of the olive oil that the chicken was cooked in.
5. Add the liver along with all the accumulated juices, the cream and butter and process until very smooth.
6. Add the green peppercorns and the cracked black pepper if using and pulse until well combined. Taste and add more salt if you feel it's needed.
7. Store covered in the fridge overnight. Bring to almost room temperature for serving with crackers, pita chips or little toasts.

chicken, thigh meat, garlic, salt, black pepper, salt, olive oil, pate, chicken livers, butter, cognac, light cream, butter, cracked black

Taken from food52.com/recipes/15401-very-peppery-pate (may not work)