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French Chicken Liver Pate

ZoriZori
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Nadia Galinova
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Nadia Galinova
French Chicken Liver Pate
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Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
6
"Give the French a little butter and ... they will pleasantly surprise you with a uniquely delicious Chicken Pate According to an Old French Recipe"

Ingredients

  • chicken livers - 2.2 lb (1 kg)
  • butter - 2.1 oz (60 g)
  • olive oil - 2 - 3 tbsp.
  • onion - 1 onion
  • field mushrooms - 4 - 5 pcs.
  • cognac - 1/2 cup
  • sage - a few fresh leaves
  • rosemary - 1 sprig
  • dried thyme
  • black pepper
  • salt
  • baguette - or French bread (for serving)
measures

How to make

Clean and wash the chicken livers well under running cold water.

Strain them and boil them in a pot of water and a tablespoon of salt.

Heat the olive oil and butter in a pan and add the finely chopped onion, garlic and field mushrooms.

Leave them to stew, until they soften. Add the cognac, the sprig of rosemary and a few coarsely torn sage leaves to them.

After a few minutes, remove the pan from heat.

Put the stewed vegetables and the cooked livers in a blender, add black pepper, salt, as much dried thyme as you like and 1-2 tbsp. from the broth in which the livers were boiled.

Blend, until a homogeneous mixture is obtained.

Transfer it into jars and store them in the refrigerator.

Serve the pate with crunchy baguette or French bread.

The Chicken Pate According to an Old French Recipe is very tasty!

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