If you're looking to impress your guests with a sophisticated yet simple dish, look no further than this Quick Chicken Liver Pâté! This French delicacy, rich in flavor and incredibly easy to prepare, is perfect for any occasion—whether it's a cozy dinner party or a casual gathering. With just a handful of ingredients and minimal prep time, you can create a luxurious spread that will have everyone raving. Dive into this recipe and discover how to elevate your appetizer game with a creamy, savory pâté that pairs beautifully with crusty bread or crisp crackers!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 pound chicken livers, cleaned
- 1 small onion, chopped
- 2 tablespoons butter
- 1/4 cup brandy
- Salt and pepper to taste
- 1/2 teaspoon thyme
Instructions
- Carefully clean the chicken livers by removing any visible membranes or green spots. Pat them dry thoroughly with paper towels to ensure proper searing.
- Melt butter in a large skillet over medium-high heat until it becomes foamy and starts to lightly brown.
- Add chopped onions to the skillet and sauté until they become translucent and soft, approximately 3-4 minutes.
- Increase heat to high and add chicken livers to the skillet. Cook livers quickly, turning occasionally, until they are browned on the outside but still pink and tender on the inside, about 3-4 minutes.
- Remove skillet from heat and carefully add brandy. Return to heat and let the alcohol reduce and slightly flame, which will burn off the alcohol and concentrate the flavor.
- Season the liver mixture with salt, pepper, and thyme. Stir to combine and ensure even seasoning.
- Transfer the hot liver mixture to a food processor. Pulse and blend until smooth and creamy, scraping down the sides as needed.
- For an extra silky texture, pass the pate through a fine-mesh sieve, pressing with a spatula to extract all the smooth mixture.
- Transfer the pate to a serving dish or individual ramekins. Smooth the top with a spatula.
- Cover with plastic wrap, pressing directly onto the surface of the pate to prevent oxidation, and refrigerate for at least 2 hours to allow flavors to meld and pate to set.
- Before serving, let the pate sit at room temperature for 15-20 minutes to soften slightly. Serve with crusty bread, crackers, or toast points.
Tips
- Choose Fresh Livers: For the best flavor and texture, select fresh chicken livers from a reputable source. Look for livers that are deep reddish-brown and free from any discoloration.
- Proper Cleaning: Take your time to clean the livers thoroughly. Removing any membranes or green spots will ensure a smoother pâté and a more pleasant eating experience.
- Searing Technique: Make sure your skillet is hot enough before adding the livers. This will help achieve a nice sear on the outside while keeping the inside tender and pink.
- Flambé with Caution: When adding brandy, be cautious of the flames. This step not only enhances the flavor but also adds a touch of drama to your cooking!
- Texture Matters: For an ultra-smooth pâté, consider passing it through a fine-mesh sieve after blending. This extra step will give you that professional touch.
- Chill for Flavor: Allowing the pâté to chill for at least 2 hours in the fridge helps the flavors meld beautifully. It’s worth the wait for that perfect taste!
- Serve at Room Temperature: Before serving, let the pâté sit out for 15-20 minutes. This will soften it slightly, making it easier to spread on your favorite bread or crackers.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 20g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 350mg
