Chicken Liver Pate Ii
Indulge in the rich, velvety flavors of "Chicken Liver Pate II," a gourmet appetizer that transforms simple ingredients into an elegant spread perfect for any occasion. This luxurious recipe features creamy chicken livers sautéed with shallots, garlic, and a splash of dry white wine, blended to perfection with butter, heavy cream, and aromatic thyme. Optional cognac adds a sophisticated depth, while the silky-smooth texture makes it irresistible atop crusty bread or crisp crackers. Quick to prepare in just 35 minutes, this pate is a show-stopping addition to charcuterie boards or holiday feasts. Refrigerate to meld flavors, and serve with a drizzle of melted butter or thyme garnish for a stunning presentation.
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Recipe Information
Ingredients
- 500 grams chicken livers
- 120 grams unsalted butter
- 1 tablespoon olive oil
- 2 medium (finely chopped) shallots
- 2 cloves (minced) garlic
- 60 milliliters dry white wine
- 60 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon cognac (optional)
Instructions
Rinse the chicken livers under cold running water and pat them dry with paper towels. Remove any connective tissue or fat.
In a large skillet over medium heat, melt 30 grams of butter with the olive oil. Add the chopped shallots and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 4-5 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the center.
Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. If using cognac, add it now.
Stir in the fresh thyme, salt, and black pepper. Remove the skillet from the heat and let the mixture cool slightly.
Transfer the contents of the skillet to a food processor or blender. Add the remaining butter (90 grams) and heavy cream. Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
Taste and adjust seasoning as necessary. If you prefer an even smoother texture, pass the mixture through a fine mesh sieve.
Spoon the pate into ramekins or a shallow serving dish. Smooth the top and, if desired, cover with a thin layer of melted butter to seal and preserve freshness.
Chill in the refrigerator for at least 2 hours before serving to allow the flavors to develop.
Serve with crackers, crostini, or fresh vegetables. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 1901 mg | 634% | |
| Sodium | 7661 mg | 333% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.1 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 177 mg | 14% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1225 mg | 26% | |
*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.
