Chicken Liver Pate
  • 1 pound chicken livers, rinsed and trimmed
  • 1 cup milk
  • ½ cup unsalted butter
  • 2 large onions, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • ½ teaspoon thyme
  • 2 bay leaves
  • ½ cup dry white wine (or chicken broth)
  • 2 tablespoons drained capers
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. (Optional) Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
  2. Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes.
  3. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes.
  4. Pour the wine (or broth) into the skillet and add the capers, salt, and pepper.
  5. Continue cooking until no longer pink in the center, about 5 minutes more.
  6. Remove and discard the bay leaves.
  7. Scrape the livers into a blender or food processor, Puree to desired consistency.
  8. Cover and refrigerate. Serve chilled

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