← Back to Search Results
French
Chicken Liver Pate

Photo by:
Comments: 0
 

Recipe

Red wine adds flavor to this spread and cuts through the richness of the liver

Yield: Makes 4 servings
Prep time: 10 Mins
Cooking time: 15 Mins

Ingredients

  • 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

Directions

 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.

2. 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.

3. 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.

4. 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.

5. 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).

Notes

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


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

342kcal (17%)
20mg (2%)
17mg (28%)
3082mcg RAE (103%)
263mg
23mg
15g
0g
0g
2g
363mg (121%)
358mg (15%)
16g (80%)
27g (42%)
8mg (45%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
food-to-live-by Food to Live By
by Myra Goodman
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
martin-yans-china Martin Yan's China
by Martin Yan
desserts-4-today Desserts 4 Today
by Abby Dodge
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mexican-everyday Mexican Everyday
by Rick Bayless
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?