Chicken Liver Pate

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

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Ingredients

8 tbsp butter		salt and freshly ground pepper
2/3 cup hearty red wine		sprigs of fresh thyme, to garnish
2 tbsp chopped chives, plus more for garnishing		12 ounces chicken livers
1/4 tsp dried thyme

directions

Prep: 10 min Total: More than 60 min

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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 pate 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.

notes

The pate is best refrigerated for 2 days before serving to develop the flavors.

Good with plenty of toasted French bread slices and small sour pickles (cornichons).

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Chicken Liver Pate

Ingredients

directions

notes