RECIPES

Chicken Liver Pâté in White Wine Sauce

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.

Prep Time

10M

Cook Time

15M

Serves

4

Ingredients

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

Instructions

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.