| Cook Time | 50 minutes |
| Servings |
Ingredients
- 300 gram Chicken fillet
- 1 piece Eggplant
- 8 pieces Champagnons
- 110 gram Carrot
- 1 piece Bulgarian pepper
- 3 pieces Red sweet pepper 2 yellow, 1 orange
- 4 cloves garlic
- 1 tablespoon Onion powder
- 3 tablespoons Sunflower oil
- 1 pinch White pepper
- 1 pinch Seasoning (Provence herbs)
- Salt to taste
- 2 pieces Bay leaf
- 2 tablespoons Sauce "hot chili with garlic" (or tomato paste)
- Celery root to taste
Ingredients
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Instructions
- Ingredients for pate-eggplant, Bulgarian and sweet peppers. Mushrooms I'm a little blanched. Chicken with the skin removed, sliced into small pieces and boiled a little in salted water. Eggplant cut into cubes and put it in salt water for 30 minutes.
- Sliced eggplant squeezed out of the water and put in a pot with a thick bottom in the heated oil. Minutes 10 put out and added mushrooms. Sliced carrot rings and some more put it out under the lid. Peeled peppers from seeds, cut them into rings and half-rings, mixed and put out another 5 minutes under the lid. Sliced put the garlic in the pan and put the chicken pieces. Stirred and stewed for 10 minutes.
- Salted the contents of the pan, added seasoning, pepper, Bay leaf, sauce and sliced the leaves of celery. I left the pot to stew on low heat. In total stewed 40 minutes.
- The finished vegetables were transferred to a faience container.
- They were crushed into a puree with a hand blender.
- The pate turned out very tasty, hearty and fragrant.
- Bon appetit)
