Chicken Liver Pat with Port Wine and Pistachios
Indulge in the rich, velvety elegance of Chicken Liver Pâté with Port Wine and Pistachios, a luxurious appetizer that's perfect for entertaining or elevating any meal. Each bite boasts a creamy blend of tender chicken livers, aromatic shallots, a hint of thyme, and the subtle warmth of allspice, all enriched with buttery smoothness and the deep, fruity notes of port wine. Topped with a sprinkle of crunchy, salted pistachios for an irresistible textural contrast, this pâté is as visually stunning as it is delicious. Serve it chilled alongside crusty bread or crackers for a sophisticated starter, or seal it with clarified butter for a classic touch and longer preservation. Ready in just 40 minutes from prep to finish, this pâté offers gourmet flavor with minimal effort—a must-try for any fan of decadent, homemade spreads!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Unsalted butter
- 2 medium Shallots (finely minced)
- 2 cloves Garlic (minced)
- 500 grams Chicken livers (trimmed and cleaned)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Ground allspice
- 80 milliliters Port wine
- 60 milliliters Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Salted pistachios (shelled and roughly chopped)
- 50 grams Melted clarified butter (optional, for sealing)
Instructions
Begin by preparing the chicken livers. Trim any connective tissue or greenish parts, then rinse under cold water and pat dry with paper towels.
In a large skillet, melt half of the butter (60 grams) over medium heat. Add the minced shallots and garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the cleaned chicken livers to the skillet along with the thyme leaves and ground allspice. Cook for 4-5 minutes, turning occasionally, until the livers are browned on the outside but still slightly pink in the center.
Deglaze the skillet by pouring in the port wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, reducing slightly.
Transfer the mixture to a food processor or blender. Add the remaining butter (60 grams), heavy cream, salt, and black pepper. Blend until completely smooth and creamy.
Taste the pâté and adjust seasoning if needed. Pour the mixture into a serving dish or individual ramekins.
If desired, gently pour melted clarified butter over the top to create a seal and help preserve the pâté.
Chill the pâté in the refrigerator for at least 2 hours, or until firm.
Before serving, sprinkle the chopped pistachios over the top of the pâté for added texture and flavor.
Serve the pâté with crusty bread, crackers, or fresh vegetables. Enjoy!
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.5 g | 276% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2169 mg | 723% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 18.3 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 2002 mg | 43% | |
*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.
