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1/2 teaspoon salt
1/2 medium onions ; chopped
1 pound chicken ; skinless, boneless thighs, cubed
1/2 cup butter
1/4 teaspoon black pepper
1/2 teaspoon thyme ; dried
1/2 cup Irish Cream
Submitted by alcoholic
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
Ingredients (serves 4)
Directions
In a large skillet, melt half of the butter. Add chicken and cook until browned, stirring. Add thyme, onion, 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 bowls and refrigerate until firm.
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