Chicken Liver Pate Crock with Apples and Onions
Indulge in the rich, velvety charm of Chicken Liver Pâté Crock with Apples and Onions, a gourmet appetizer that perfectly balances savory and sweet flavors. This elegant recipe features creamy chicken livers that are gently sautéed with caramelized yellow onions, golden apples, and fragrant thyme, then blended with a splash of dry white wine, heavy cream, and silky butter for an irresistibly smooth texture. A touch of brandy or cognac adds sophisticated depth to the pâté, while a glossy layer of clarified butter seals in its flavors. Ideal for entertaining, this make-ahead dish is best served chilled with crusty bread, crackers, or toasted baguette slices. Perfect for parties, holiday spreads, or a decadent treat, this pâté offers timeless appeal and a sophisticated twist to any gathering.
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Recipe Information
Ingredients
- 500 g chicken livers
- 150 g unsalted butter
- 1 tbsp olive oil
- 1 large yellow onion, finely sliced
- 1 large apple, peeled, cored, and diced
- 2 cloves garlic, minced
- 60 ml dry white wine
- 60 ml heavy cream
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 1 pinch nutmeg, freshly grated (optional)
- 1 whole bay leaf
- 30 ml brandy or cognac (optional)
- 60 g clarified butter or melted butter (for sealing)
Instructions
Clean the chicken livers by trimming off any connective tissue or greenish bits. Rinse under cold water and pat dry with paper towels.
In a large skillet, heat 50g of the butter and the olive oil over medium heat until melted. Add the onions and cook for 5 minutes until softened.
Add the diced apple, garlic, thyme, and bay leaf to the skillet. Sauté for another 5 minutes until the apples are slightly caramelized and the onions are golden.
Push the onion and apple mixture to the sides of the skillet. Add the chicken livers to the center in a single layer. Cook for 2 minutes per side until browned but still pink in the center. Do not overcook, as this will make the pâté grainy.
Deglaze the skillet by pouring in the white wine and brandy (if using). Scrape up any brown bits from the bottom of the pan and let the liquid reduce by half.
Discard the bay leaf. Remove the skillet from heat and let it cool slightly.
Transfer the entire mixture to a blender or food processor. Add the remaining butter (100g), heavy cream, salt, pepper, and nutmeg (if using). Blend until smooth and creamy, stopping to scrape down the sides as needed.
Taste for seasoning and adjust with more salt or pepper if necessary.
Pour the pâté mixture into a crock or small serving dishes. Smooth the surface with a spatula.
Melt the clarified butter (or additional unsalted butter) and pour a thin, even layer over the top of the pâté to seal it. This will prevent air exposure and help preserve it.
Refrigerate for at least 4 hours or overnight to allow the flavors to deepen and the pâté to set.
Serve chilled with slices of crusty bread, toasts, or crackers, and enjoy!
Nutrition Facts
Calories |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 153.2 g | 766% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 2121 mg | 707% | |
| Sodium | 7666 mg | 333% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 37.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 221 mg | 17% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1505 mg | 32% | |
*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.
