Chicken Liver Pâté with Mushrooms

We wash the hearts, gizzards, and chicken liver, as well as the chicken breast, to ensure they are clean and ready for cooking. We peel the onion, wash it, and then chop it finely, while we wash the bell pepper and cut it into small cubes. In a pressure cooker, or kukta, we place the hearts and gizzards together with a splash of oil, chopped onion, paprika, salt, pepper, and the chopped bell pepper. We add water, close the lid, and put the pot on the heat. In another pot, we place the chicken liver with a little oil, salt, pepper, and the onion, which we fry until it becomes slightly golden.

Meanwhile, we take the canned mushrooms, wash them well, then boil them briefly in wine to give them a special flavor. After the gizzards and hearts are boiled, we strain the water (which we can keep in the freezer, as it can be used for other dishes, such as rice) and grind everything in a meat grinder, being careful to add the boiled mushrooms as well. The resulting mixture is placed in a larger bowl, to which we add the raw eggs, adjusting the taste with salt and pepper, and if we want an extra flavor, we can add garlic. We also add finely chopped fresh green onion, dill, and freshly chopped parsley, as well as about 50-60 grams of cheese, choosing the preferred type.

We mix all the ingredients well, cover the bowl, and let it sit in the refrigerator to allow the flavors to blend. Meanwhile, we take care of the pancakes. If we do not have them prepared already, we make the pancake batter according to the desired recipe, but without sugar, adding instead more salt, chopped dill, and garlic to give them a special taste.

We prepare a heat-resistant dish, which we drizzle with a little oil inside and place the pancakes side by side, letting them slightly overlap on the walls and bottom of the dish. We sprinkle a layer of grated cheese over the pancakes, and then we place the meat mixture up to halfway. We continue by adding the boiled eggs, covering with the remaining mixture and another layer of grated cheese. We lift the edges of the pancakes and stick them to the filling with the help of the cheese, which will melt and keep everything well together.

We cover the dish and put it in the oven at a high temperature for about half an hour. After the time has expired, we take the dish out of the oven, remove the protective foil, and let the dish cool slightly. Then, we carefully flip it onto a platter and decorate with freshly chopped parsley, adding a splash of color and freshness. This recipe represents not only a delicious dish but also a symphony of flavors and textures that will delight you with every bite. Bon appétit!

 Ingredients: 150 g gizzards, 150 g chicken liver, 200 g chicken hearts, 2-3 boneless chicken breasts, 2 small cans of mushrooms, 2 chopped onions, oil, 1 bell pepper, salt and pepper to taste, 1-2 teaspoons of paprika, 4-5 garlic cloves, dill to taste, 10 pancakes prepared with dill and garlic, 1 teaspoon of homemade vegetable seasoning, 50 ml semi-sweet wine, 150 g mozzarella or gruyere, 2 raw eggs, 4-5 boiled eggs (optional), chopped parsley, green onion to taste.

 Tags:  eggs onion greenery chicken meat garlic meatloaf pepper oil mushrooms wine