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Chicken Liver Pâté
Emily Davenport
6 servings
30 minutes
218
The classic starter - this Chicken Liver Pâté, served simply with warm toast and rocket leaves. Find this delicious recipe among others in our Dairy Diary Favourites Collection.
Ingredients
- Butter 50g (2oz)
- Onion 1, peeled and finely chopped
- Garlic 1 clove, peeled and crushed
- Chicken livers 400g pack, trimmed and chopped
- Bay leaves 2
- Dried thyme ½ tsp
- Brandy 2 tbsp
- Double cream 3 tbsp
- Salt and freshly ground black pepper
- Sliced gherkins to serve (optional)
- Toasted French bread and rocket to serve (optional)
Directions
- Melt the butter in a saucepan and gently fry the onion and garlic for 5 minutes or until softened. Add the chicken livers, bay leaves and thyme. Cover and cook gently for about 10 minutes until the livers are tender and no longer pink
- Remove the bay leaves and spoon the mixture into a food processor or blender. Add the brandy and blend until smooth. Stir in the double cream and season to taste
Pour into ramekins or a large serving dish and chill for 2-3 hours until firm. Garnish with sliced gherkins, if wished, and serve with lightly toasted French bread and a few rocket leaves, if you like