Wash and peel the carrot then cut into pieces. Peel the onion and the garlic clove then finely chop.
Heat a frying pan and add a dash of olive oil. Add the chicken to the pan and cook over a high heat for 4 minutes. Turn over to cook the other side. Once the chicken is golden brown, deglaze the pan with the white wine. Cook for 1 minute then set aside.
Place the chicken and the cooking juices in a saucepan. Add the herbs, thyme and bay leaf and then cover with water. Bring to the boil and then simmer for 30 minutes.
Drain the chicken and the vegetables. Remove any and all bones from the chicken. Place the chicken meat in a blender and blitz. Add the cooking liquid, a little at a time to obtain a moist pate. Season with salt and piment d'Espelette. Mix through the butter and the mustard then allow to cool. Rectify the seasoning and serve with crusty bread.
«Keep hold of any leftover cooking stock and use it to make a risotto or a soup.»