| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter, softened
- 1/2 yellow onion, thinly sliced
- 1 clove garlic, chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- Kosher salt
- 8 ounces chicken livers, trimmed
- 1/4 cup heavy cream
- 1 tablespoon brandy
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 1 teaspoon fresh thyme leaves
- Kosher salt
- 1/2 cup dry red wine
- 3 tablespoons red wine vinegar
- 3 tablespoons sugar
- Toasted baguette slices, for serving
Instructions
- For the chicken liver pâté: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the yellow onions and garlic and cook until softened, 5 minutes. Stir in the coriander, pepper, allspice and some salt.
- Increase the heat to medium high and add the chicken livers. Cook, stirring occasionally, until golden brown on the outside but still pink inside, about 3 minutes. Add the heavy cream. Transfer the mixture to a food processor and puree until smooth.
- With the motor running, add the remaining 7 tablespoons butter in three batches and process until fully incorporated. Add the brandy and pulse to incorporate. Season with salt.
- Transfer the pâté to a bowl, cover, and refrigerate until firm, at least 3 hours and up to overnight.
- For the red onion jam: Heat the olive oil in a medium skillet over medium heat. Add the red onions, thyme and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the wine and simmer, stirring occasionally, until most of the wine has evaporated, about 10 minutes. Add the vinegar and sugar and cook, stirring often, until the onions are very tender and the liquid is syrupy, 3 to 4 more minutes.
- Cool the jam to room temperature, and then refrigerate until ready to serve. Serve warm or room temperature
- To serve, spread baguette slices with pâté and top with red onion jam.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 142 mg |
| Sodium | 241 mg |
| Serving Size | 1 of 8 servings |
| Calories | 238 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 142 mg |
| Sodium | 241 mg |
Reviews
Question is it safe to cook chicken liver to just pink?
Love love your liver pate. Making it again tomorrow. Love ya!!
Omg, Valerie and team! This is amazing! Better than I thought I could make at home and I can’t believe how easily it was!!! Liver patè has always been a favorite in my family and it was relegated to special occasions (read: vacations). Now we can enjoy this at home on equally special occasions.
This recipe is excellent.
Hi Chicky- Valerie! I love you! I love your show! Self declared foodie. I’d rather eat yummy food than worry about what is going to my “thighs.” Your chicken show “cracked” me up! LOL
Funny story about pate. My husbands family often reunioned in France during our earlier years of marriage. This was when th Atkins diet was of top of mind. I proceeded to order foie gras for every lunch thinking I was going to lose weight. Turns out one small slice contains 450 calories and 70 grams of fat = to 7 bags of fast food fries and 20 tablespoons of pure lard. OMG!!! Needless to say my pants were a bit tighter when I got home. I enjoyed every bite! Will be making your recipe for my next party.