Chicken Liver Pâté
Chicken Liver Pâté is an moderately easy dinner. Made with 1 c. butter or margarine, 2 lb. chicken livers, 2 medium onions, chopped, 1 small tart apple, pared and grated and dash of thyme, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
🔗 Recipe adapted from RecipeNLG-Full
In large skillet melt 1/2 cup butter or margarine.
Add livers, onions, apple, thyme, salt and pepper.
Cook about 10 minutes until livers are grayish-brown and onions are soft.
Spoon mixture into food processor or blender container and process until smooth.
Cut remaining butter or margarine into 4 pieces.
Add with brandy to livers; process until smooth.
Spoon into 4 1/2 cup mold or tureen. Cover and chill.
(Can be made ahead to this point.)
Wrap well and freeze up to 1 month.
Thaw in refrigerator about 24 hours.
I separate the boiled eggs for the garnish.
Chopped yellows around outside, chopped whites around outside of yellow.
🍷 Perfect Pairings
Complete your meal with these
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