Champagne Chicken Liver Paté
Distinctive and delicious this silky paté is lightly seasoned, lively and elegant.
Servings: 2.5 cups
Calories: 37kcal
Ingredients
- 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.
Notes
Nutrition is per Tablespoon.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 44mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 1128IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg