Jo's Chicken Liver Pate
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Milk1 cup
Unsalted Butter2 large
Onion (thinly sliced)2 cloves
Garlic (minced)1 tsp
Rosemary (chopped fresh)1 tsp
Thyme (chopped fresh)1 cup
White Wine (dry)2 tbsps
Capers (drained)1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Stir together the chicken livers and milk in a bowl
2
Set aside to soak for 2 hours, then drain and discard the milk
3
Melt the butter in a large skillet over medium heat
4
Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes
5
Stir in the rosemary, thyme, bay leaves, and drained chicken livers
6
Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes
7
Transfer the chicken livers to a bowl, and pour the wine into the skillet
8
Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more
9
Remove and discard the bay leaves
10
Scrape the livers into a blender or food processor, and add the capers, salt, and pepper
11
Puree until smooth, then scrape the mixture into a serving dish
12
Cover with plastic wrap, and refrigerate at least 4 hours until cold