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Nutrition Facts
Serving Size 123 g
(Approx. 12 Servings)
Amount Per Serving
Calories 240 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 280 mg 12%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 17 g
Vitamin A 10% Iron 4%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken Thigh Pâté
Prep Time
9 hours
Cook Time
2 hours
Total Time
11 hours
12  People


Recipe makes 12 Servings

1 1/2 Lb boneless skinless chicken thighs
12 Oz H-E-B Natural Pecan Smoked Uncured Bacon, plus more or less as needed to line pan
1 cup(s) heavy cream
1 cup(s) sour cream or crème fraîche
1/3 cup(s) panko bread crumbs
4 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, crushed
1/4 cup(s) sherry vinegar
1/4 cup(s) shallots, minced
1 1/2 Tbsp Dijon mustard
1 Tbsp fresh thyme, leaves only
1/4 cup(s) chives, chopped
2 large eggs
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Preheat oven to 375ºF. Line a sheet pan with foil or parchment paper.
Season chicken liberally with salt and pepper on all sides then place on prepared pan. Bake 20 to 30 minutes or until just cooked. Allow chicken to cool.
Meanwhile, line a terrine pan or medium sized loaf pan with plastic wrap so it completely covers the inside of the pan and folds over the top.
Lay bacon in bottom of pan, making sure to overlap each slice slightly. Lay strips north and south then east and west. If bacon is too long, drape it over the sides of the pan. It should take 8 to 10 bacon strips to line entire pan. Set aside.
Chop chicken and add to a food processor along with heavy cream, sour cream, bread crumbs, garlic, sherry vinegar, shallots, Dijon mustard, thyme and chives.
Pulse until creamy then season to taste with salt and pepper. Once seasoning is adjusted to your taste, add eggs and blend again until smooth.
Turn oven down to 250ºF. Pour mixture into bacon lined pan, spread evenly and lay any overhanging bacon over top of pâté to cover.
Cut a piece of parchment to fit the top of terrine or loaf pan. Bake approximately 2 hours or until internal temperature reaches 170ºF. Remove to a cool place.
When pâté is just cool to touch, add a heavy object like a large bottle of water or foil wrapped brick to top of pan to help compress the pâté.
Refrigerate and allow to compress for at least 8 hours. Remove from terrine and slice thinly. Serve with a little flake salt and your favorite crackers as desired.


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