1 lb (450 g) boneless skinless chicken thighs
1/2 cup (125 mL) butter (don't use margarine)
1/2 medium onion, chopped
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) ground pepper
1/2 tsp (2 mL) salt
1/2 cup Irish Cream liqueur
In a large skillet over medium high heat, melt half of the butter. Add chicken and stir cook until browned.
Add onion, thyme, salt, pepper and remaining butter and stir-cook until the chicken is fully cooked and the onions are tender.
Stir in Irish Cream and bring to a boil. Reduce heat and simmer until thickened (about 8 minutes).
Remove from heat and let cool for 10 minutes. Spoon mixture into a food processor or blender and blend until smooth.
Spoon pâté into small crocks or bowls and refrigerate until firm. Serve with crackers, pita chips or thin slices of crusty bread.
Variation: Line a loaf pan with plastic wrap and spoon pâté into pan. Refrigerate until firm. Gently lift pâté out and slice. Serve on lettuce leaves and garnish with a sprig of fresh thyme.
As seen on Great Tastes of Manitoba 2014/2015