1 lb (454 g) skinless, boneless chicken thighs, cut into cubes

1 onion, thinly sliced

1 shallot, finely chopped

1 clove garlic, finely chopped

3 tbsp (45 g) duck fat

¾ cup (45 g) panko bread crumbs

¾ cup (180 ml) milk

½ cup (125 ml) chicken broth

1 tbsp (15 ml) sherry vinegar

1 tbsp (15 ml) capers

½ tsp fresh thyme leaves

Salt and pepper

In a food processor, finely chop the chicken pieces (see note). Set aside.

In a saucepan over medium heat, soften the onion, shallot and garlic in the duck fat. Stir in the chicken, bread crumbs, milk and broth. Season generously with salt and pepper.

Cover and simmer over low heat for 20 minutes, stirring a few times. Remove the lid and continue cooking for about 20 minutes or until the liquid has completely evaporated. When the cooking is finished, add the vinegar, capers and thyme. Let cool, then transfer to airtight containers. Refrigerate for 2 hours or until the mixture has cooled completely.

The pâté will keep for about 1 week in the refrigerator. It can also be frozen.

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