Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 oz (300 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter + 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped (plus extra to garnish)
- 1 small shallot, finely minced
- 1 lb (450 g) boneless, skinless chicken thighs, finely chopped
- 6 oz (170 g) pork back fat or very fatty bacon, finely chopped
- 2 tbsp brandy (plus 1 extra tbsp if you like)
- 2 large eggs, lightly beaten
- 1/3 cup (80 ml) heavy cream
- 1/2 cup (20 g) fresh breadcrumbs
- 1 1/2 tsp kosher salt, 1 tsp black pepper, pinch nutmeg
- 8 to 10 thin slices streaky bacon, for lining the pan (optional but nice)
Do This
- 1. Preheat oven to 325°F (160°C). Line a 9 x 5 in (23 x 12 cm) loaf pan with bacon slices, letting them overhang the sides.
- 2. Sauté mushrooms in butter and oil until they release liquid and turn golden. Add garlic, thyme, and brandy; cook until dry. Cool.
- 3. In a large bowl, combine chopped chicken, pork fat, shallot, cooled mushrooms, salt, pepper, nutmeg, eggs, cream, breadcrumbs, and remaining brandy. Mix well until sticky.
- 4. Pack mixture firmly into the lined pan, tapping to remove air pockets. Fold bacon over the top; cover tightly with foil.
- 5. Place pan in a roasting dish and pour in hot tap water to halfway up the sides. Bake 1 hour to 1 hour 15 minutes, until internal temperature reaches 160°F (71°C).
- 6. Remove from water bath. Cool 30 minutes, then weight the top (with cans or jars on a flat lid) and chill at least 8 hours or overnight.
- 7. Unmold, slice thickly, and serve cold or at cool room temperature with crusty bread, Dijon mustard, and cornichons.
Why You’ll Love This Recipe
- Rustic and homey, with a hearty mix of chicken, pork fat, and mushrooms that tastes like something from a French countryside table.
- Deep, earthy flavor from sautéed mushrooms, thyme, and a splash of brandy, with no special equipment required.
- Perfect for make-ahead entertaining: it needs to chill, so it is ready and waiting when guests arrive.
- Beautiful on a charcuterie board with pickles, mustard, and crusty bread.
Grocery List
- Produce: Cremini or button mushrooms, shallot, garlic, fresh thyme, fresh parsley (optional, for garnish), lemon (optional, for serving)
- Dairy: Unsalted butter, heavy cream, eggs
- Pantry: Olive oil, kosher salt, black pepper, ground nutmeg (or allspice), brandy (or dry sherry), fresh breadcrumbs or bread to make them, bay leaf (optional), Dijon mustard, cornichons or other small pickles, crusty bread or baguette
- Meat: Boneless, skinless chicken thighs, pork back fat or very fatty slab bacon/pork belly, streaky bacon slices for lining the pan (optional but recommended)
Full Ingredients
For the Mushroom and Thyme Mixture
- 10 oz (300 g) cremini or button mushrooms, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 1/4 tsp kosher salt (for seasoning the mushrooms)
- Freshly ground black pepper, to taste
- 2 tbsp brandy (or dry sherry)
For the Country-Style Chicken Pâté
- 1 lb (450 g) boneless, skinless chicken thighs, very finely chopped or coarsely minced
- 6 oz (170 g) pork back fat or very fatty bacon/pork belly, very finely chopped
- 1 small shallot (about 2 tbsp finely minced)
- 1 tsp fresh thyme leaves, chopped
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (or allspice)
- 2 large eggs, lightly beaten
- 1/3 cup (80 ml) heavy cream
- 1/2 cup (20 g) fresh breadcrumbs (from rustic white or sourdough bread)
- 1 tbsp brandy (optional extra, for a deeper flavor)
For Lining and Baking
- 8 to 10 thin slices streaky bacon (enough to line and cover a 9 x 5 in / 23 x 12 cm loaf pan)
- 1 bay leaf, broken in half (optional, for aroma)
- Boiling or very hot tap water, for the water bath
- Foil, for covering
To Serve
- Cornichons or small pickles
- Dijon mustard or whole-grain mustard
- Crusty bread, baguette slices, or country loaf, lightly toasted
- Extra fresh thyme leaves or chopped parsley, for garnish
- Lemon wedges (optional, to brighten the plate)
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Preheat your oven to 325°F (160°C) with a rack in the middle. Have a 9 x 5 in (23 x 12 cm) loaf pan or terrine dish ready, along with a larger roasting pan that can hold it.
Line the bottom of the loaf pan with a strip of parchment paper, leaving an overhang on the long sides to help you lift the pâté out later. Arrange the bacon slices across the width of the pan so they overlap slightly and hang over the sides; you will fold them over the top later to enclose the mixture. If using bay leaf, place the pieces in the bottom of the pan between the bacon slices.
Step 2: Sauté the mushrooms with garlic, thyme, and brandy
In a large skillet, heat the butter and olive oil over medium-high heat. Add the chopped mushrooms and 1/4 tsp kosher salt. Cook, stirring often, until they release their liquid and it mostly evaporates, 6 to 8 minutes. The mushrooms should shrink and start to take on a little golden color.
Add the minced garlic, 1 tbsp chopped thyme, and a few grinds of black pepper. Cook for 1 minute until fragrant. Pour in the 2 tbsp brandy and stir, scraping up any browned bits from the bottom of the pan. Let the liquid bubble away until the pan looks mostly dry, 1 to 2 minutes. Remove from the heat and spread the mushroom mixture out on a plate to cool to room temperature.
Step 3: Chop the meats and aromatics
While the mushrooms cool, finely mince the shallot. If the pork fat is in large chunks, trim off any tough rind and cut it into very small cubes. The goal is pea-sized pieces or smaller so that they distribute nicely in the pâté. Do the same with the chicken thighs, chopping them quite finely for a rustic, coarse texture. You can use a food processor if you prefer: pulse the chicken and pork fat separately in short bursts until coarsely minced, being careful not to turn them into a paste.
Place the chopped chicken, chopped pork fat, and minced shallot in a large mixing bowl. Sprinkle over 1 tsp chopped thyme, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1/4 tsp nutmeg. Toss gently to coat everything with the seasonings.
Step 4: Mix the pâté base until sticky
Add the cooled mushroom mixture to the bowl with the meats. Pour in the beaten eggs, heavy cream, 1/2 cup fresh breadcrumbs, and the extra 1 tbsp brandy if using. Using clean hands or a sturdy spatula, mix everything together thoroughly.
Spend a good 2 to 3 minutes mixing and kneading the mixture. As you work it, it will start to feel sticky and cohesive, almost like a meatloaf mixture. This is important because it helps the pâté slice cleanly later. To check seasoning, you can fry a teaspoon of the mixture in a small skillet and taste it; add a little more salt or pepper if needed, bearing in mind that flavors will develop further as it chills.
Step 5: Pack the terrine and set up the water bath
Spoon the pâté mixture into the prepared, bacon-lined loaf pan in 2 or 3 layers, pressing each layer down firmly with the back of a spoon or your fingers to remove air pockets. Tap the pan firmly on the counter a few times to settle the mixture. Smooth the top.
Fold the overhanging bacon strips over the top to enclose the pâté. If there are any gaps, you can lay an extra slice or two of bacon over the top. Cover the pan tightly with foil, crimping it around the edges. Place the loaf pan in the center of the larger roasting pan. Carefully pour very hot tap water into the roasting pan until it comes about halfway up the sides of the loaf pan, creating a gentle water bath.
Step 6: Bake gently until just cooked through
Transfer the roasting pan to the oven. Bake for 1 hour to 1 hour 15 minutes. Start checking at 55 minutes. Carefully peel back one edge of the foil and insert an instant-read thermometer into the center of the pâté. When it reaches 160°F (71°C), it is done.
If you do not have a thermometer, pierce the center with a metal skewer; the juices should run mostly clear with only a slight blush. Once cooked, remove the loaf pan from the water bath and set it on a rack to cool for about 30 minutes. Leave the foil in place during this initial cooling.
Step 7: Weight, chill, unmold, and serve
After the first 30 minutes of cooling, remove the foil. Lay a sheet of parchment or plastic wrap directly on the surface of the pâté. Place a piece of cardboard or a small cutting board on top that fits just inside the loaf pan. Weight it with a couple of cans or jars to gently press the pâté; this helps it become firm and slice neatly.
Refrigerate the weighted pâté for at least 8 hours, preferably overnight. When ready to serve, remove the weights and board. Run a thin knife around the inside edges of the pan, then use the parchment sling to help lift the pâté out. Invert onto a serving board or platter, bacon side up. Slice with a sharp, thin knife into 1/2 to 3/4 inch (1.25 to 2 cm) thick slices, wiping the blade between cuts for clean edges. Garnish with extra thyme or parsley and serve with mustard, cornichons, and plenty of crusty bread.
Pro Tips
- Start with very cold meat and fat. Cold ingredients chop more cleanly and help the pâté keep a good texture. If things warm up, pop the bowl in the fridge for 10 to 15 minutes.
- Do not skip the mushroom browning. Cooking the mushrooms until their liquid evaporates and they turn golden concentrates their flavor and prevents the pâté from getting watery.
- Mix until sticky. The more thoroughly you mix the meat with the eggs and cream, the better it will bind. A sticky mixture means neat slices later.
- Use a thermometer if you can. Country-style pâtés are best when just cooked through, not overbaked. A thermometer helps you hit the sweet spot of 160°F (71°C).
- Let it mature. The flavor is noticeably better on day two and even day three. This is an ideal make-ahead dish for entertaining.
Variations
- Herb and lemon version: Swap half the thyme for chopped parsley and add 1 tsp finely grated lemon zest to the meat mixture. Garnish with extra lemon zest and parsley before serving.
- Mushroom-forward pâté: Increase mushrooms to 14 oz (400 g) and reduce chicken to 12 oz (340 g). The result is even earthier, with more visible mushroom pieces in each slice.
- Smokier flavor: Use smoked streaky bacon to line the pan and replace the brandy with a peaty whisky or smoked bourbon for a bolder, smokier note.
Storage & Make-Ahead
This pâté is designed to be made ahead. Once cooled and weighted, it needs at least 8 hours in the fridge, and up to 3 days is ideal for flavor. Keep it tightly wrapped in parchment or plastic inside an airtight container. Slice only what you plan to serve and keep the rest wrapped to prevent drying out.
Leftover slices will keep in the refrigerator for up to 4 days. For best texture and taste, let slices sit at room temperature for about 20 minutes before serving so the fat softens and the flavors open up. This dish does not freeze particularly well because the texture can become crumbly when thawed, but if needed you can freeze tightly wrapped portions for up to 1 month and thaw overnight in the refrigerator.
Nutrition (per serving)
Approximate values for 1 of 10 servings (without bread or accompaniments): about 320 calories; 24 g fat (9 g saturated fat); 15 g protein; 5 g carbohydrates; 0.5 g fiber; 1 g sugars; 620 mg sodium. Actual values will vary based on specific ingredients and serving size.
