Chicken Liver Paté
Ingredients
- 1 stick unsalted butter
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 lb. chicken livers, rinsed and drained
- 2 tblsp. capers
- 1 splash Balsamic Vinegar
- 1 tblsp. fresh thyme, chopped
- 1/8 tsp. cayenne pepper
- 1/3 cup Cognac
- ¼ cup heavy cream
- 2 tsp. salt
- 1 tsp. fresh ground pepper
Preparation
- Melt butter in a large skillet, add onion and garlic cook until softened.
- Add chicken livers, thyme, capers and cayenne.
- Cook livers until opaque and flip over until evenly cooked. Do not let livers or onions brown.
- Remove pan from heat and add Cognac.
- Return to heat and simmer until sauce has thickened, about 5 minutes.
- Place mixture in bowl of food processor fitted with chopping blade.
- Add salt and pepper.
- While machine is running add heavy cream and process until smooth.
- Place in bowl or small ramekins, let cool, wrap tightly and chill for at least an hour. Best flavor if chilled overnight or a few days.
Category
Appetizers