Chicken Liver Pate With Balsamic Onions
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Balsamic Vinegar2 tbsps
Capers2 cloves
Garlic (smashed)450 g
Chicken Liver (rinsed)1 cup
White Wine (dry)Directions:
1
For the onions: Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat
2
Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color
3
Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy
4
Taste and reseason if needed
5
Remove from the heat and set aside
6
For the pate: Coat a large saute pan with olive oil and add the anchovies, capers, and garlic
7
Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes
8
Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally
9
Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy
10
Transfer the mixture to a food processor and puree until smooth
11
Season with a little salt and loosen with a little olive oil if needed
12
Schmear each toast with the pate and top with the balsamic onions to serve