Chicken Liver Pate Ii

Indulge in the rich, velvety flavors of "Chicken Liver Pate II," a gourmet appetizer that transforms simple ingredients into an elegant spread perfect for any occasion. This luxurious recipe features creamy chicken livers sautéed with shallots, garlic, and a splash of dry white wine, blended to perfection with butter, heavy cream, and aromatic thyme. Optional cognac adds a sophisticated depth, while the silky-smooth texture makes it irresistible atop crusty bread or crisp crackers. Quick to prepare in just 35 minutes, this pate is a show-stopping addition to charcuterie boards or holiday feasts. Refrigerate to meld flavors, and serve with a drizzle of melted butter or thyme garnish for a stunning presentation.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 500 grams chicken livers
• 120 grams unsalted butter
• 1 tablespoon olive oil
• 2 medium (finely chopped) shallots
• 2 cloves (minced) garlic
• 60 milliliters dry white wine
• 60 milliliters heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 tablespoon cognac (optional)

Directions

Step 1

Rinse the chicken livers under cold running water and pat them dry with paper towels. Remove any connective tissue or fat.

Step 2

In a large skillet over medium heat, melt 30 grams of butter with the olive oil. Add the chopped shallots and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently.

Step 3

Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 4-5 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the center.

Step 4

Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. If using cognac, add it now.

Step 5

Stir in the fresh thyme, salt, and black pepper. Remove the skillet from the heat and let the mixture cool slightly.

Step 6

Transfer the contents of the skillet to a food processor or blender. Add the remaining butter (90 grams) and heavy cream. Blend until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.

Step 7

Taste and adjust seasoning as necessary. If you prefer an even smoother texture, pass the mixture through a fine mesh sieve.

Step 8

Spoon the pate into ramekins or a shallow serving dish. Smooth the top and, if desired, cover with a thin layer of melted butter to seal and preserve freshness.

Step 9

Chill in the refrigerator for at least 2 hours before serving to allow the flavors to develop.

Step 10

Serve with crackers, crostini, or fresh vegetables. Garnish with additional thyme leaves if desired.

Nutrition Facts

Serving size	(862.7g)

Amount per serving	% Daily Value*
Calories	2483.3

Total Fat 225.5g	0%
Saturated Fat 101.0g	0%
Polyunsaturated Fat 20.5g
Cholesterol 1900.7mg	0%
Sodium 7661.4mg	0%
Total Carbohydrate 31.9g	0%
Dietary Fiber 5.1g	0%
Total Sugars 13.1g
Protein 67.9g	0%

Vitamin D 200IU	0%
Calcium 177.1mg	0%
Iron 27.9mg	0%
Potassium 1225.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.6%

Protein: 11.2%

Carbs: 5.3%