Chicken Liver Pâté
This creamy, rich chicken liver pâté is a delicious appetizer that is deceptively easy but will wow your friends and family.
Equipment
- 1 non stick sauté pan
- 1 stainless steel sauté pan with lid
- blender or food processor
- rubber spatula
- slotted spoon
- ceramic crock or mason jar for serving
Ingredients
For the pâté
- 1 pound chicken livers fresh or frozen
- 7-9 cloves fresh garlic peeled and crushed
- 3 tbsp capers drained
- 5-6 anchovy fillets
- 3 tbsp extra virgin olive oil
- 6 tbsp unsalted butter divided
- 3/4 cup dry white wine
- 2-3 tbsp whiskey, bourbon, or cognac
- 1/3 cup heavy cream plus more as needed
- kosher salt and cracked black pepper to taste
For the balsamic onions
- 2 medium yellow oninos or other sweet onion
- 1 tsp olive oil
- 1 tsp kosher salt
- 1/4 cup balsamic vinegar
- 2-3 tbsp granulated sugar
- cracked black pepper to taste
Instructions
For the pâté
- Check the chicken livers and if there are any large pieces of fat or connective tissue remove that. Place them in a mesh strainer and rinse well - set aside in the strainer to drain while you do the next 4 steps.
- Place a 9-10 inch (or larger) non stick sauté pan over medium heat.
- Add the olive oil and 2 tablespoons of the butter and allow it to melt.
- Add in the crushed garlic, capers, and anchovies as well as a little salt and pepper.
- Sauté until the garlic is softened and the anchovy filets kind of melt into the butter and olive oil - about 5-6 minutes.
- Add the chicken livers and cook for 1-2 minutes to brown lightly.
- Add the white wine and cook for another minute or two.
- Add the whiskey and cook for 5-6 more minutes.
- Remove the chicken livers with a slotted spoon and place them in a blender or food processor.
- Reduce the remaining liquid in the pan to about 1/4 cup then add it to the blender or food processor with the livers.
- Add the remaining butter and the heavy cream to the blender/food processor and puree until the mixture is smooth and creamy. Add more cream as needed. This will take about 5 minutes or so.
- Taste and adjust seasoning as needed.
- Pour the pureed mixture into serving vessels and refrigerate to cool at least 3-4 hours or over night.
For the balsamic onions
- Cut the onions in half and slice very thin on a mandolin or with a very sharp knife.
- Put a little olive oil in the bottom of a stainless steel sauté pan and using a brush or paper towel just coat the bottom of the pan.
- Add the sliced onions, salt, and a little black pepper and stir. Cover the pan and cook on medium low heat allowing the onions to sweat until soft. Stirring occasionally so they don't stick. You don't want to get any color on them.
- Once the onions are soft about 7-10 minutes add in the balsamic and some of the sugar.
- Allow that to cook and reduce. Taste to see how sweet they are and add more sugar as needed. They should have a decent amount of sweetness balance with tanginess from the vinegar.
- When they onions have a jammy texture and almost all the liquid is evaporated remove them and allow them to cool - refrigerate if you like.
- Once the pâté and onions are cool plate them with some grilled or toasted bread, crackers, vegetables, or whatever you like. Garnish the top of the pâté with chopped chives or other fresh herbs like thyme. ENJOY!
Notes
I like to use a bourbon whiskey for this but an Irish whiskey or scotch would also be good. Classic French versions would use cognac.