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Chicken Liver Pate Nioise

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  Chicken livers 3⁄4 Pound
  Dry sherry 3 Tablespoon
  Milk 1 Tablespoon
  Butter 6 Tablespoon
  Chopped shallots 1⁄3 Cup (5.33 tbs)
  Cognac/Brandy 3 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground mace 1⁄8 Teaspoon
  Chopped black olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon

1. Trim livers and cut into quarters; place in a small bowl. Pour sherry and milk over livers. Refrigerate 1 hour. Drain and pat dry.
2. In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add livers and cook, stirring often, until just barely pink in center, 5 minutes. Add shallots to pan, reduce heat to medium-low, and cook, stirring, until shallots are softened, about 2 minutes. Scrape livers and shallots into a food processor.
3. Add Cognac to frying pan and boil, stirring up browned bits from bottom of pan, 1 minute. Add liquid to livers in processor. Cut remaining 4 tablespoons butter into small pieces and add to livers along with pepper, salt, and mace. Process until smooth, scraping down sides of bowl once or twice, about 1 minute. Add olives and capers to pate and pulse just to incorporate, about 10 seconds. 4. Spoon pate into a small bowl or crock. Cover and refrigerate at least 2 or up to 24 hours. Let return to room temperature before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1297 Calories from Fat 847

% Daily Value*

Total Fat 97 g148.5%

Saturated Fat 51.9 g259.6%

Trans Fat 0.2 g

Cholesterol 1368.8 mg456.3%

Sodium 1578.3 mg65.8%

Total Carbohydrates 19 g6.2%

Dietary Fiber 0.79 g3.2%

Sugars 1 g

Protein 61 g122.2%

Vitamin A 808.2% Vitamin C 109.4%

Calcium 19.8% Iron 177.1%

*Based on a 2000 Calorie diet

Chicken Liver Pate Nioise Recipe