Vegetable Pate with Chicken and Mushrooms Recipe
I wanted to make a warm salad with eggplant. But there are several recipes for this salad on the website. In the process of cooking, I replaced the salad with pate. It turned out very tasty, fragrant and satisfying.
Servings
12
Cook Time
50minutes
Servings
12
Cook Time
50minutes
Ingredients
Instructions
  1. The ingredients for the pate are eggplant, Bulgarian and sweet pepper. I blanched the mushrooms a little. The chicken is skinned, cut into small pieces and boiled a little in salted water. Cut the eggplants into cubes and dip them in salt water for 30 minutes.
  2. Squeeze the chopped eggplants out of the water and put them in a saucepan with a thick bottom in preheated oil. I put it out for 10 minutes and added mushrooms. Cut the carrot into rings and put out a little more under the lid. Peel the peppers from the seeds, cut them into rings and half rings, mix and simmer for another 5 minutes under the lid. Put the sliced garlic in a frying pan and put the chicken pieces. Stir and simmer for 10 minutes.
  3. I salted the contents of the pan, added seasoning, pepper, bay leaf, sauce and chopped celery leaves. I left the pan to simmer on low heat. Whole stew 40 minutes.
  4. The finished vegetables were transferred to a faience container.
  5. They were ground into a puree using a hand blender.
  6. The pate turned out to be very tasty, hearty and fragrant.
  7. Bon appetit)
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