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PrintChicken Liver Pâté in White Wine Sauce
Chicken Pâté may seem intimidating, but it comes together easily. Poaching the chicken livers in white wine adds subtle nuances that bring out the other flavours in the dish.
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Chicken Liver Pâté in White Wine Sauce
1 lb
chicken livers
450 g
2 Tbsp
butter
30 mL
1
onion(s), small, chopped
1
1
apple(s), peeled and chopped
1
1 Tbsp
thyme, fresh
15 mL
or
1 tsp
thyme, dried
5 mL
2 cloves
garlic, minced
2 cloves
1 cup
white wine
250 mL
2 Tbsp
brandy
30 mL
0.5 tsp
salt
2.5 mL
0.25 tsp
allspice, ground
1.25 mL
1 tsp
pepper, freshly ground
5 mL
2 Tbsp
parsley, fresh, chopped
30 mL
0.25 cup
35% (whipping) cream
60 mL
Preparation
Serves 4
Cook time :
15 min
|
Preparation time :
10 min
Chicken Liver Pâté in White Wine Sauce
1
Cut chicken livers in half and remove small bits of fat. Set aside. In a 2 cup (500 mL) casserole, combine butter, onion, apple, thyme and garlic and saute on med-high for 5 minutes or until apple is tender.
2
In a 8 cup (2 L) casserole, heat white wine 3 to 4 minutes to reach boiling point.
3
Pierce chicken livers repeatedly to perforate membranes. Place livers in the hot wine. Cover and cook at full power 3 to 4 minutes. Livers must be pinkish inside. Stir and drain well. Discard cooking juices.
4
In a food processor, process apple-onion mixture until reduced to a purée. Add chicken livers, as well as brandy and other seasonings. Finally, add the cream.
5
Place pâté in a small earthenware or glass mould. Sprinkle with parsley, cover and refrigerate 2 hours before serving. This pâté will keep three days in the refrigerator.
