Chicken Liver Pâté in White Wine Sauce
Prep Time: 10 min
Cook Time: 15 min
Chicken Pâté may seem intimidating, but it comes together easily. Poaching the chicken livers in white wine adds subtle nuances that bring out the other flavours in the dish.
1 lb (0.5 kg) chicken livers
2 tbsp (30 mL) butter
1 onion(s), small, chopped
1 apple(s), peeled and chopped
1 tbsp (15 mL) thyme, fresh
1 tsp (5 mL) thyme, dried
2 cloves garlic, minced
1 cup (250 mL) white wine
2 tbsp (30 mL) brandy
0.5 tsp (0 mL) salt
0.25 tsp (0 mL) allspice, ground
1 tsp (5 mL) pepper, freshly ground
2 tbsp (30 mL) parsley, fresh, chopped
0.25 cups (0 mL) 35% (whipping) cream
1 Cut chicken livers in half and remove small bits of fat. Set aside. In a 2 cup (500 mL) casserole, combine butter, onion, apple, thyme and garlic and saute on med-high for 5 minutes or until apple is tender.
2 In a 8 cup (2 L) casserole, heat white wine 3 to 4 minutes to reach boiling point.
3 Pierce chicken livers repeatedly to perforate membranes. Place livers in the hot wine. Cover and cook at full power 3 to 4 minutes. Livers must be pinkish inside. Stir and drain well. Discard cooking juices.
4 In a food processor, process apple-onion mixture until reduced to a purée. Add chicken livers, as well as brandy and other seasonings. Finally, add the cream.
5 Place pâté in a small earthenware or glass mould. Sprinkle with parsley, cover and refrigerate 2 hours before serving. This pâté will keep three days in the refrigerator.