Chicken Liver Pâté
Silky spread of sautéed chicken livers and butter, luxurious and easy, the bistro starter that tastes like decadence.
Ingredients (serves 6)
- 1 lb chicken liver
- 4 oz butter
- 1 shallot
- 2 cloves garlic
- 2 tbsp cognac or brandy
- 1 tbsp thyme
- salt
- black pepper
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Save this recipeInstructions
- 1
Mince shallot and garlic. Heat 2 tbsp butter in a large skillet over medium-high heat.
- 2
Cook chicken livers for 4-5 minutes until just cooked through (still slightly pink inside). Add shallot and garlic, cooking for 1 more minute.
- 3
Remove from heat and add cognac. Let cool slightly, then transfer to a food processor.
- 4
Add remaining butter and thyme. Blend until very smooth, then season with salt and pepper.
- 5
Push through a fine sieve for extra silkiness if desired. Transfer to a ramekin and chill for 1 hour.
- 6
Serve with toasted bread or crackers.
