This silky, smooth Champagne Chicken Liver Paté will be the star of your appetizer selections! This paté is lighter in flavour than many of the heavily herbed varieties.
'Champagne Paté' is not to be confused with 'Paté de Campagne', which technically means 'Country Paté ' or a rustic, coarse variety.
This one is silky with delicate flavours. It was delicious on these Champagne Crackers With Cracked Pepper but any mild cracker will work. Something like a Water cracker or Rice crackers will allow the delicate flavours to shine through.
You can take it up another notch if you serve it with this simple Champagne Jelly! Not a 'must' be definitely different and delicious!
I used bottle of slightly off-dry Rosé Sparkling Wine. I had enough to make the jelly, the crackers and the paté all from the same bottle.
Wine Pairing for Champagne Chicken Liver Paté
As I have recommended in the other posts, think ahead and buy a couple more bottles so you can enjoy the same Sparkling to drink while you are enjoying all the 'Champagne Charcuterie'!
If that is not an option then consider sipping a Sparkling with similar characteristics ex. fruity Rosé to drink if you used a Rosé in the recipes. Or drink a Blanc de blanc if you used a white Sparkling in the recipes.
And, back in the real world.... the paté is delicate enough it will go with whatever you or your guests happen to be sipping even though you might get all the nuances of the flavour.
Related Recipes
Champagne Chicken Liver Paté
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin Facebook TextIngredients
- 1 lb chicken livers
- 6 Tbsps butter divided 3 + 3 Tbsps
- 1 medium sweet onion diced
- 2 cloves garlic sliced thinly
- 3 anchovies packed in oil preferably
- ¾ cup Rosé Sparkling Wine (any sparkling can be used)
- ½ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tsp dried thyme
Instructions
- Rinse chicken livers, remove any fat, connective tissue or dark spots. Pat dry.
- Melt 3 Tbsps butter in a large skillet over medium high heat. Add chicken livers and cook until they are browned on both sides but still a bit pink in the middle. About 2-3 minutes per side. (Do not over cook). Transfer livers to a bowl and set aside. Drain and wipe the skillet with a paper towel.
- Melt remaining butter and cook onion and garlic about 5 minutes until they are soft and translucent. Add the anchovies and cook another 2 minutes.
- Add the Sparkling wine and cook until liquid reduces to a thick syrup. Add the cream, salt, pepper and thyme and cook until cream is warm.
- Add the chicken livers and onion mixture to a blender and process until smooth and silky, scraping sides as needed.
- Pour into serving dish (or divide among smaller containers). Cover with plastic wrap and refrigerate at least 4 hours before serving. Mixture will firm as it cools.
- Paté will keep about 2 weeks in the fridge air tight. Paté can be frozen but the flavour will be slightly blunted once defrosted.
RALPH HETKE
great