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Chicken Liver Pate Nioise

Web20.Chickens's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Chicken

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