Easy Chicken Pâté

Melt the butter slowly in a frying pan over low heat.

Once the butter is melting, add the chopped onion and sauté over medium heat until translucent — don't let it brown — drawing out its sweetness.

Once the onion is cooked, add 45g of white wine and turn the heat high to burn off the alcohol.

After the alcohol is gone, return to medium and add half the heavy cream (30g) and the spent chicken. Stir just until warmed through.

Let it cool, then transfer the cooked onion and chicken to a blender.

Add cream cheese, the remaining heavy cream (30g), and salt to the blender.

Blend once to combine, then taste and adjust the seasoning.

Add lemon juice, black pepper, white pepper, and the remaining 5g white wine to the blender.

Blend until smooth and glossy.

Transfer the pâté to a mold and rest it over ice water to take off most of the heat.

Once mostly cool, cover the mold loosely with plastic wrap (leave a small gap) and chill in the fridge for about 3 hours.