Chicken Liver Parfait Recipe

Preparation

1. 1

   Cook the Chicken Livers

   In a skillet, melt half of the butter over medium heat. Add the chopped onion and garlic, cooking until softened. Add the chicken livers and thyme, cooking until the livers are browned and just cooked through (about 5 minutes). Pour in the brandy, allowing it to reduce for 2-3 minutes. Season with salt and pepper.

2. 2

   Blend the Mixture

   Transfer the liver mixture to a blender. Add the remaining butter and heavy cream, blending until smooth. Adjust seasoning if needed. Pour the mixture into a serving dish or individual ramekins and refrigerate until set (at least 2 hours).

3. 3

   Prepare the Red Wine Gelée

   Soften the gelatin sheets in cold water for about 5 minutes. In a saucepan, heat the red wine until it simmers. Remove from heat, squeeze excess water from the gelatin sheets, and stir them into the warm wine until dissolved. Allow the mixture to cool slightly.

4. 4

   Assemble the Parfait

   Once the parfait has set, pour the cooled red wine gelée over the top. Allow it to set in the refrigerator for another hour.

5. 5

   Serve with Cherry-Pistachio Bread

   Serve the chicken liver parfait chilled, garnished with cherry preserves and chopped pistachios, alongside slices of bread.