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Recipe: Steamed Chicken Pate with Red Wine Onion Sauce

Updated: May 14, 2019

POSTED ON DECEMBER 16, 2015


Chef: Tarun Chadha

Cuisine: Continental

Category: Salad I Main Course

Serves: 6

Cooking Time: 35-40 minutes Prepn/Marin 1 hour 15 minutes

1 kg. Chicken breast, boneless

¾ Cup White rum

1 ¾ cup Cream

10-12 Black olives, sliced

1 ½ tsp. Pepper corn (crushed

¾ cups Spring onion (white), finely chopped

2 cups Mayonnaise

1 ½ Red Wine

Few sprigs Parsley

As required Salt and Pepper

Few leaves Crisp iceberg Lettuce

Marinate chicken breast with rum, cream, salt and crushed peppercorn, and keep in the deep freeze

for t hour.


Process into a fine minced paste and add olives to it

Take cling film and tightly wrap the minced chicken into a cylindrical shape. Tie from both the ends.

Make a couple of holes into the cling film with a fork.

Boil enough water in the large vessel to cover cling wrapped chicken and simmer in slow boiling

water for 20-25 minutes till it is cooked.

Take it out and let it cool. Keep it in a deep freeze from 2-3 hours till it is chilled.

For the sauce, boil the red wine and add spring onions. Cook

till it has reduced to half. Let it cool.

Mix it well with mayonnaise and add seasoning to taste.

To serve, remove the cling wrap and cut 1/2 “ slices of steamed chicken. Arrange fhe s/ices and top

it with red wine onion sauce. Garnish with chopped parsley.

Serve with crispy lettuce and bread rolls.

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