Chicken liver pate

6 servings Prep: 5 mins, Cooking: 15 mins
Rate this recipe
A refreshing dish to whet your appetite.

By Food24 June 03 2010
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Ingredients (9)

500 g chicken — livers, trimmed and halved
60 ml cream — double thick
220 g butter
1 onion — chopped
1 cloves garlic — cloves, crushed
1 tsp fresh thyme — chopped
60 ml brandy
20 ml port
sea salt and freshly ground black pepper
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Melt 110g of the butter in a pan over a medium heat, then add the onion and fry until softened, but not coloured.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through.

Add the brandy and the port and season well with salt and freshly ground black pepper.

Place the liver mixture and the cream into a food processor and blend until smooth, season to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving ramekin or small dish and allow to cool.

Melt the remaining butter in a clean pan, skim off the froth and pour the butter over the pâté.

Transfer to the fridge to chill, then serve from the ramekin when ready.

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