Chicken Liver Mousse Recipe

Inspired by Estelle

Time30m

Serves4

focaccia, pickled giardenera, seasonal preserve, olive tapenade

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Ingredients

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1
Cook the Chicken Livers
In a skillet, melt half the butter over medium heat. Add the onions and garlic, and sauté until soft and translucent. Increase the heat, add the chicken livers, and cook until browned on the outside but still pink inside, about 5-7 minutes. Pour in the brandy, and let it cook until evaporated.
2
Blend the Mixture
Transfer the cooked livers and onion mixture to a food processor. Add the remaining butter, cream, salt, pepper, and thyme. Blend until smooth and creamy.
3
Chill the Mousse
Transfer the mousse into a serving bowl or individual ramekins. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or until set.
4
Serve
Serve chilled with focaccia, pickled giardiniera, seasonal preserve, and olive tapenade on the side.