Pâte De Foie De Poulet Recipe
Homemade chicken liver pate served with fig and apple chutney.
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Ingredients
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Pâté Ingredients
Chutney Ingredients
Method
Pâté Directions
- 1
Prepare the Chicken Livers
Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any connective tissue or fat.
- 2
- 3
Cook the Chicken Livers
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5 minutes until they are browned on the outside but still slightly pink inside. Add the cognac, cook for an additional minute, and then remove from heat.
- 4
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, thyme, salt, and black pepper. Blend until the mixture is smooth and creamy.
- 5
Chill the Pâté
Transfer the pâté into a serving dish, cover, and refrigerate for at least 2 hours or until firm.
Chutney Directions
- 6
Cook the Chutney Ingredients
In a saucepan, combine the chopped figs, apple, onion, brown sugar, apple cider vinegar, ginger, cinnamon, and salt. Stir everything together.
- 7
Simmer the Chutney
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the chutney thickens.
- 8
Cool and Serve
Remove the chutney from heat and let it cool to room temperature. Serve it alongside the chilled chicken liver pâté.