Chicken Liver Pâtè
Rich, velvety, and surprisingly easy to make, this Chicken Liver Pâté is the ultimate spread. With brandy, white wine, and cream, it tastes like something you’d find at a French bistro!
Ingredients
- 1 lb chicken liver
- 1 ½ cup white wine
- 1 stick of butter
- ½ cup heavy cream
- ¼ cup brandy
- ¼ cup pistachios
- Salt and black pepper to taste
- ¼ tsp nutmeg
Instructions
- In a pot add the white wine and bring it to a boil over medium high heat.
- Add chicken livers into the pot and let them simmer for 5 minutes.
- Drain the chicken liver and while still warm transfer it into a food processor.
- Add the rest of the ingredients into the food processor. Blend until smooth and creamy.
- Transfer the creamy mixture into ramequins. You can drizzle melted butter on top.
- Refrigerate overnight. Serve with crostini on it’s own with cornichons or even a tart preserve or chutney like cranberry, blackberries or even blueberries.
- Enjoy!
Video
Notes
Make it up to 3 days in advance and store covered in the fridge. Chicken liver pâté also freezes well for up to 2 months. Wrap it tightly or transfer to an airtight container. Defrost in the fridge overnight before serving.
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