Teresa's Recipes
Classic French Chicken Liver Pâté
Indulge in the rich and creamy delicacy of Classic French Pâté. This pâté, made with tender chicken livers and flavored with aromatic thyme, brandy, and a hint of garlic, is a culinary jewel of French cuisine. Its velvety texture and robust flavor make it a perfect appetizer or a luxurious spread on a piece of crusty French bread. This recipe will transport you to the heart of France with each bite.
Ingredients
- 2 tablespoons, finely chopped Parsley
- 1/4 cup Heavy cream
- 1/2 teaspoon Salt
- 1/4 teaspoon, freshly ground Black pepper
- 1 teaspoon, dry Thyme
- 1/4 cup Brandy
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 1/2 cup, divided Unsalted butter
- 1 pound Chicken livers
Dietary Notes
- Servings: 6-8
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Additional Time: 2 hours
- Total Time: 2 hours 30 minutes
- Calories: 300
- Fat: 25g
- Carbs: 5g
- Protein: 14g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Melt half of the butter in a large skillet over medium heat.
- Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the chicken livers to the skillet. Cook until they are browned on the outside but still slightly pink inside, about 5 minutes.
- Remove the skillet from the heat and carefully add the brandy. Return the skillet to the heat and simmer for an additional 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Transfer the liver mixture to a food processor. Add the remaining butter, thyme, salt, and freshly ground black pepper. Process until the mixture is smooth and creamy.
- Pour in the heavy cream and add the finely chopped parsley to the food processor. Pulse a few times until these ingredients are well incorporated.
- Taste the pâté and adjust the seasoning, if needed.
- Transfer the pâté into a serving dish or individual ramekins and smooth the top with a spatula.
- Cover the pâté and refrigerate for at least 2 hours. This allows the flavors to meld together and the pâté to firm up.
- Serve the pâté chilled, as a spread on crusty bread or with your favorite crackers.