Chicken and Port Pâté on Polenta Crisps
Taste-averse pâté made easy! Enjoy Chicken and Port Pâté on Polenta Crisps with sour cherries and chervil at your next dinner party.
Ingredients
- 50 gram (1½ ounces) butter, softened
- 300 gram (9½ ounces) chicken livers, trimmed
- 2 shallots (50g), chopped finely
- 1 clove garlic, crushed
- 2 tablespoon port
- 48 (approximately 100g) drained seeded sour cherries
- 48 fresh chervil sprigs
- Polenta crisps
- 1 cup (250ml) water
- 2 cup (500ml) chicken stock
- 3/4 cup (125g) polenta
- 30 gram (1 ounce) butter
- vegetable oil, for deep-frying
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