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Chicken Liver And Mushrooms Pate

Chef.Foodie's picture
  Mushrooms 1⁄4 Pound
  Green onions 4
  Packed parsley sprigs 1⁄2 Cup (8 tbs)
  Thyme leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 3⁄4 Pound (1 1/2 Cup)
  Chicken livers 1 Pound, halved
  Madeira/Brandy 2 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)

Using metal blade, process mushrooms with on-off bursts until coarsely chopped; set aside.
Cut white part of onions in 1-inch lengths and process with parsley, thyme, and salt until parsley is finely chopped.
Melt 1/2 cup of the butter in a wide frying pan.
Add chicken livers, mushrooms, and onion mixture.
Cook, stirring often, over medium heat for about 5 minutes or until livers are just firm but slightly pink in center (cut a gash to test).
In small pan, warm brandy and set aflame (not beneath an exhaust Jan or flammable items).
Pour into pan with liver; shake pan until flame dies.
Add wine, heat to simmering, and remove pan from heat.
Cut remaining 1 cup butter in chunks.
Transfer liver mixture and liquid to processor bowl.
Process to make a smooth puree.
With motor still running, drop pieces of butter down feed tube and process until smooth.
Pour pate into a 4 or 5-cup serving container or several smaller containers; cover and chill overnight or up to 1 week; freeze for longer storage.

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