Cooks in: 1h
Levels: Easy
Serves: 6
List of Ingredients
- 2 LBS. of chicken thighs
- 1/2 LB. of calf liver
- 1/4 LB. of pancetta
- Shallot
- Parsley
- Butter
- Salt
- Pepper
Method
1
De-bone the chicken thighs and remove the skin: you should have about 14 ounces of meat left.
2
Cut the meat into bite-size pieces. In a food processor, chop the pancetta, then add the chicken and chop them together, not too finely, until you obtain a ground meat consistency.
3
Chop the liver with a knife and add it to the chicken and pancetta. Trim and chop half of a shallot together with a bunch of parsley and add them to the meat; season with salt and pepper and work the mixture, ensuring all of the ingredients are well combined.
4
Butter an oven-safe loaf pan, preferably made of ceramic; fill it with the mixture and bake at 350°F for 30 minutes.
5
Serve the meatloaf in slices and accompany with a seasonal salad dressed with balsamic vinegar.