Chicken Liver Pate
Red wine adds flavor to this spread and cuts through the richness of the liver
Freezing Information: The pate can be frozen for up to 6 months
Prepare ahead: The pate is best refrigerated for 2 days before serving to develop the flavors
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe Coursecold appetizer, hors d'oeuvre
Five Ingredients or LessYes
Taste and Texturemeaty, rich
- 12 oz (350g) chicken livers
- 8 tbsp butter
- 2/3 cup hearty red wine
- 2 tbsp chopped chives, plus more for garnishing
- ¼ tsp dried thyme
- Salt and freshly ground pepper
- Sprigs of fresh thyme, to garnish
1. Rinse the livers and pat dry with paper towels. Trim away any sinew or greenish portions from the livers with kitchen scissors, then cut each in half.
Melt 4 tbsp butter in a large frying pan over medium heat. Add the livers and cook, stirring occasionally, for about 4 minutes, or until browned.
Add the wine, chives, and thyme to the pan. Bring to a boil. Cook, stirring occasionally, for 4 minutes, or until the liquid is reduced by about half and the livers are just cooked through when sliced open.
Remove the pan from the heat and let cool for 10 minutes. Transfer the contents of the pan to a food processor. Process until smooth. Season with salt and pepper. Spoon the pâtè into a serving bowl, pressing it down with the back of the spoon after each addition so that it is firmly packed.
Melt the remaining butter over medium heat. Pour it over the top of the pate. Refrigerate, uncovered, for at least 2 hours. Garnish with sprigs of fresh thyme and serve.
Good with plenty of toasted French breach slices and small sour pickles (cornichons).
2008 Dorling Kindersley