Chicken and Hazelnut Pâté

Prep: 25 mins

Total Time: 1.5 - 2 hours

Many chicken recipes use pistachios. Since hazelnuts grow on Vancouver Island I thought I’d give them a try. The flavours go great together and it’s economical too!


6 Island Farmhouse Chicken thighs, boneless and skinless
1 small clove of garlic
1/2 small onion chopped
1 tablespoon butter
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 teaspoon dried tarragon
1 teaspoon salt
2 slices of good deli ham
2 Tablespoon Cognac
1 cup Island Farms whipping cream
2/3 cup Hazelnuts (roasted)


Preheat oven to 325F

Melt butter in sauce pan on medium heat and add onions, cook until transparent but not brown, add garlic and cook until just slightly browned. Cut thighs into 1 inch pieces and place in food processor and pulse 3 – 4 times. Add rest of ingredients except for nuts, cream and ham. Blend thoroughly slowly add cream until well blended. Roughly chop Hazelnuts and ham. Add half the nuts and all the ham and pulse 3 – 4 times. Add the rest of the nuts and mix well by hand. Pack mixture into a buttered loaf pan and cook for 1 1/2 to 2 hours. Cool overnight in refrigerator, slice in 1/4″ slices and serve with grainy mustard, your favourite preserves and baguette or crackers.