A bit of French fare, chez toi.
Chicken Liver Pâté
Chefs Sarah Montaño-Sternberg & Aaron Sternberg
1 quart
15 minutes
30 minutes
French
Snacks & Starters
Chicken liver pâté is a luxurious and versatile delicacy, celebrated for its rich, creamy texture and robust flavor. It can be enjoyed as a spread, dip, or filling, and its preparation is simple.
Ingredients
- 3 tbsp butter
- 1 pound chicken livers
- 1⁄2 pound mushrooms, washed, dried, and coarsely chopped
- 1 medium onion, diced
- 2⁄3 cup dry white wine
- 1 clove garlic, mashed
- 1⁄2 tsp dry mustard
- 1⁄4 tsp dried dill
- 1⁄4 tsp dried rosemary
- 1 tbsp lemon juice
- 1⁄2 stick butter, softened
- Sea salt, to taste
Directions
- In a heavy skillet, melt butter. Add livers, onions and mushrooms, stirring occasionally for ~10 minutes or until the livers are lightly browned.
- Add wine, garlic, mustard, lemon juice and herbs.
- Bring to a simmer and cook, uncovered, until the liquid is gone. Allow to cool.
- Process in a food processor with the half stick of softened butter. Season to taste with salt.
- Move to a container or mold and chill well, at least 4 hours. Serve with bread or crackers.