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.

Chicken Liver Pate

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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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