Rustic French Pork and Chicken Pate

• Meat

  • 3/4 lb Chicken thighs, boneless
  • 3 oz Pancetta or unsmoked bacon, thick
  • 1 3/4 lbs Pork shoulder, boneless

• Produce

  • 1 Bay leaf
  • 1/2 tsp Garlic
  • 1 tsp Sage, fresh
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1 Pinch Cayenne
  • 1 Pinch Cinnamon
  • 4 Cloves
  • 1/4 tsp Coriander seeds
  • 1/8 tsp Fennel seeds
  • 1 1/2 tsp Kosher salt
  • 1 Pinch Nutmeg
  • 1/4 tsp Peppercorns, black

• Beer, Wine & Liquor

  • 1 tbsp Cognac or other brandy
  • 1/4 cup White wine, dry

Found on cooking.nytimes.com