Chicken Liver Paté with pples and Brandy is a luxurious spread for fresh bread or crackers to serve as a snack or starter.  You can replace the brandy with apple juice for a non-alcoholic option.


8 Tbsp (1 stick) unsalted butter, at room temperatureChicken Liver Pate with Apples and Brandy
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1/4 cup chopped shallots
1 pound chicken livers, trimmed
1/4 cup Brandy, Calvados or Apple Juice
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/4 cup double cream

Salt and freshly ground Black Pepper to taste



Melt 1 tablespoon of the butter in a medium frying pan over medium heat. Add the apple and cook, stirring often, until softened, about 5 minutes. Add the shallots and cook until the shallots and apple are tender, about 2 minutes. Transfer to a bowl and wipe out the frying pan with kitchen paper.

Melt 1 tablespoon of the butter in the frying pan over medium-high heat.  Add half of the chicken livers and cook, stirring occasionally, just until they are firm but still slightly pink in the center when cut with a sharp knife, about 6 minutes.

Transfer to a bowl. Repeat with another tablespoon of butter and the remaining livers. Let them cool completely.

Heat the Brandy, Calvados in a small saucepan over medium heat until warm. Carefully ignite the alcohol with a long match, carefully. Let the alcohol flame for about 20 seconds, then extinguish the flame by covering the pan tightly.
Remove from the heat. Omit this step if using Apple Juice.

Combine the chicken livers, apple and shallots, thyme, salt, and pepper in a food processor; blitz to blend together and then with the processor running, add the remaining 5 tablespoons butter and the heavy cream.

Transfer to a serving bowl, cover, and refrigerate until chilled, at least 4 hours, or overnight.

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{January 13, 2012} {Tags: , , , , }