Very Peppery Pate

Ingredients

• For the chicken
• 8 ounces boneless skinless chicken thigh meat cut into 3/4 inch cubes
• 1 large garlic clove, very thinly sliced
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 pieces of salt pork about 1 inch square and 1/4 inch thick
• Olive oil to cover ( 5 -6 tablespoons)
• For the pate
• 1 pound chicken livers, cleaned and rinsed
• 4 tablespoons salted butter
• 2 tablespoons cognac
• 1/4 cup light cream
• 2 tablespoons drained green peppercorns in brine
• 2 tablespoons softened butter
• 1 teaspoon cracked black peppercorns (optional if you want very peppery pate)

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