Prepared ahead of time and chilled, this pâté makes an excellent luncheon or buffet dish sliced thick and served on bread of your choice or on lettuce leaves. Serve it with Fig Preserves.
Chicken Liver Pâté with Mushrooms and Sage served with Fig Preserves
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, chopped
- 1 small garlic clove, crushed
- 1 lb chicken livers, trimmed of membranes and connective tissue
- 1lb mushrooms, sliced
- 2 carrots, cubed
- Salt and freshly ground pepper, to taste
- 1/4 cup red vine
- 1/2 cup chicken broth, if needed
- 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
- sage for garnish
- fig preserves for serving
- bread of your taste
Instructions
In a large frypan over medium heat, warm the olive oil. Add the onion, carrots, and mushrooms, and sauté until soft, about 10 minutes. Add the garlic and cook until lightly fragrant, about 2 minutes. Add the chicken livers, season with salt, and stir to coat with the oil. Then add the wine and let the alcohol bubble away for about 3 minutes. Reduce the heat to low and cook the livers gently, turning occasionally, until they are a deep, rich brown on the outside and no longer pink inside, 10 to 15 minutes.
Using a food processor, process the mixture until it is a thick paste, adding a little chicken broth if it is too stiff and dry. Blend in the butter, stirring until it has melted into the pâté. Season with salt and pepper.
Garnish with sage.
6 Comments
Anonymous
December 16, 2011 at 4:55 amI'm not a fan of chicken livers, but you made this look delicious and the recipe does look tasty!
Anonymous
December 16, 2011 at 6:14 pmI love liver pate , and your presentation with the mushroom slices is gorgeous 🙂
Amalia
December 18, 2011 at 8:09 pmMy family and I love to eat liver pate! This looks so delicious, I love your presentation. I need to try it with some fig jam 🙂
Danomite
December 30, 2011 at 8:03 pmMaking this today, I can't wait! What I really want to know is where you got the beautiful little blue jar??
Yelena
January 3, 2012 at 2:35 pmDanomite, please let me know how did you liked it? I got this blue jar from local Thrift Shop-))
Ashley Courtien
November 14, 2012 at 6:20 amhow long does this hold and does it need to sit before serving? cold or at room temp? can you email me I want to make this for thanksgiving I have home made fig jam <3 ashcourtz@hotmail.com