Chicken Liver Pate Recipe

Inspired by Littler

Time30m

Serves4

Crostini, shallot and golden raisin marmalade

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Ingredients

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1
Sauté Shallots and Garlic
In a skillet, melt half of the butter over medium heat. Add the finely chopped shallots and garlic, and sauté until they are soft and translucent.
2
Cook Chicken Livers
Add the chicken livers to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.
3
Add Flavorings
Stir in the fresh thyme leaves and brandy, cooking for another 2-3 minutes until the brandy has evaporated. Season with salt and pepper.
4
Blend the Mixture
Transfer the mixture to a food processor, add the remaining butter and heavy cream, and blend until smooth and creamy.
5
Chill the Pâté
Transfer the pâté to a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours to set.