| Cut chicken thighs into small
cubes. In a large skillet, melt half the butter. Add chicken
and stir fry until browned. Add onion, thyme, salt, pepper
and remaining butter and stir-fry until the chicken is fully
cooked and the onions are tender. Stir in Irish Cream and
cook until sauce thickens and bubbles (about 5 to 8
minutes). Remove from heat and cool for 10 minutes.
Spoon mixture into a blender or food processor and blend
until smooth. Spoon pâté into small crocks or bowls and
refrigerate until firm. Serve with crackers or vegetable
sticks.
Serving variation: Line a loaf pan with plastic
wrap. Spoon pâté into pan and refrigerate until firm. Gently
lift pâté out and slice into 16 slices. Serve on a lettuce
leaf and garnish with diced red and green pepper.
Makes: about 16 servings.
Manitoba Chicken Producers
www.chicken.mb.ca
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