Chicken Liver and Tarragon Pate
Indulge in the luxurious flavors of Chicken Liver and Tarragon Pâté, a classic appetizer that’s as elegant as it is easy to prepare. This creamy, velvety spread pairs the rich, earthy notes of chicken livers with the aromatic freshness of tarragon and a hint of nutmeg. Flavored with sautéed shallots, garlic, and a flambé of brandy or cognac for added depth, this recipe blends simplicity with decadence. Finished with a buttery seal and chilled, it’s perfect for spreading on crusty bread or crackers. Whether for a dinner party or a special treat, this pâté promises sophistication in every bite.
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Recipe Information
Ingredients
- 150 grams Butter
- 500 grams Chicken livers
- 2 medium Shallots
- 2 Garlic cloves
- 2 tablespoons Fresh tarragon leaves
- 2 tablespoons Brandy or cognac
- 50 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 tablespoon Olive oil
Instructions
Prepare the ingredients by trimming any connective tissue from the chicken livers and roughly chopping the shallots and garlic.
Heat the olive oil and 50 grams of butter in a large skillet over medium heat until the butter has melted.
Add the shallots and garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Increase the heat to medium-high and add the chicken livers. Cook for 4-5 minutes, turning occasionally, until the livers are browned on the outside but slightly pink in the center. Do not overcook as this can make the livers tough.
Pour the brandy or cognac into the skillet and carefully ignite it with a long lighter to flambé. Allow the flames to subside, which will cook off the alcohol while leaving the flavor. This step is optional, but adds depth.
Reduce the heat to low and stir in the tarragon, salt, black pepper, and nutmeg. Cook for 1 minute to meld the flavors.
Transfer the entire mixture to a food processor or blender. Blend until smooth, scraping down the sides as needed.
Add the heavy cream and blend again until fully incorporated and creamy.
Taste and adjust seasoning if necessary. If the pate is too thick, you can add a small amount of cream to loosen the texture.
Transfer the pate to a serving dish or individual ramekins. Smooth the surface and top with the remaining 100 grams of melted butter to seal and preserve the pate.
Cover and refrigerate for at least 2 hours, or until set and chilled.
Serve the pate chilled or at room temperature with crusty bread, crackers, or vegetable sticks. Enjoy!
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 107.6 g | 538% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 1978 mg | 659% | |
| Sodium | 8426 mg | 366% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.3 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 212 mg | 16% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
