Chicken Liver Pâté Recipe
Served with house-made pickles and toast.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Pâté
- 1
Sauté the Onions and Garlic
In a large skillet, melt 50g of the unsalted butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and fresh thyme, and continue to sauté for another 2 minutes until fragrant.
- 2
Cook the Chicken Livers
Add the chicken livers to the skillet, cooking for about 5-6 minutes until they are browned on the outside but still slightly pink inside. Stir occasionally for even cooking.
- 3
Deglaze with Brandy
Pour in the brandy or cognac, scraping the bottom of the skillet to deglaze. Allow the alcohol to cook off for about 2 minutes.
- 4
Blend the Mixture
Transfer the mixture to a food processor. Add the remaining butter (50g), heavy cream, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as necessary.
- 5
Chill the Pâté
Transfer the blended pâté into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.
Serving
- 6
Prepare the Bread
While the pâté is chilling, slice the baguette or bread loaf into thin slices. Toast them lightly if desired.
- 7
Serve
Once the pâté is firm, serve it alongside the house-made pickles and toasted bread slices. Enjoy as a spreadable appetizer or snack.