Chicken Liver & Red Wine Pâté

Name: How to cook Chicken Liver & Red Wine Pâté - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: About 1 cupful (250ml)
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Liver & Red Wine Pâté

The other day when I cooked ‘Oven-Baked Cajun Style Dirty Rice’, I ended up having some leftover Chicken Livers. I decided to make Chicken Liver Pâté using the leftover. I found lots of recipes on the internet and I was discouraged to try those recipes. First of all, many of those recipes require a lot of Butter. And Brandy, which I didn’t have. I experimented with Red Wine and the result was surprisingly good. This is how I made it.

Ingredient

Food ration :

About 1 cupful (250ml)

Cooking time :

20 minutes

240 g

Chicken Livers *I had 220g after trimming

1/2

medium Onion *finely chopped

1 clove

Garlic *finely chopped

2 tablespoons (30 g)

Butter

1/4 cup (4 tablespoons)

Red Wine *slightly sweet Red Wine recommended

1/2 teaspoon

fresh Thyme Leaves

1/2 teaspoon

Salt

2 tablespoons

Thickened Cream

Cooking instructions

* Step 1

Prepare Chicken Livers. Remove white stringy parts and greenish coloured parts (if there are any) from Livers. *Note: You may wish to cut them into smaller pieces if large.

* Step 2

Melt Butter in a small frying pan OR saucepan over medium heat, cook Onion and Garlic, then add Liver, and cook for a few minutes, turning occasionally.

* Step 3

Add Red Wine and Thyme, and bring to the boil, and cook for 5 to 10 minutes OR until wine is reduced. Add extra Butter and combine.

* Step 4

Transfer to a jug OR deep bowl, add Salt, a generous amount of Black Pepper and Cream, and use a stick blender to process into paste. Taste it, and add extra Salt and Black Pepper as required.