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–+ servings
A white ramekin filled with smooth pâté, garnished with a small sprig of thyme, is placed on a wooden board beside several triangular slices of white bread and a silver butter knife.
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Brandied Chicken Liver Pâté

Spread this creamy pâté on crackers or toast points for an instant party hit!
Prep Time10 minutes
Cook Time15 minutes
Refrigeration Time2 hours
Total Time2 hours 25 minutes
Course: Appetizer
Cuisine: French
Keyword: Chicken Liver
Servings: 16
Author: Nicole

Ingredients

  • 1 pound chicken livers trimmed and connective tissue removed
  • ½ cup well-shaken buttermilk
  • 8 tablespoons (4 ounces) unsalted butter, softened and divided
  • 1 tablespoon Extra-virgin olive oil
  • 2 medium shallots chopped
  • 1 small Granny smith apple peeled, cored, and grated
  • 2 garlic cloves chopped
  • Kosher salt and freshly ground black pepper to taste
  • ⅓ cup Cognac or brandy
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons fresh thyme plus sprigs for garnish
  • 2 tablespoons heavy cream
  • 2 tablespoons crème fraîche

Instructions

  • Rinse and drain the chicken livers from their juices. Place them in a medium bowl and cover with the buttermilk. Cover and let sit in the refrigerator for several hours or overnight.(When ready to use, remove the livers from the buttermilk and pat dry with paper towels.)
  • In a large skillet, heat 2 tablespoons of the butter and the oil over medium-high heat until sizzling hot. Add the shallots and sauté for 3 minutes or until they begin to soften. Add the apple and sauté for another 3 minutes. Add the garlic and continue to cook for 1 minute more. Add the chicken livers, season with salt and pepper, and sauté until the livers are brown all over, but still slightly pink on the inside. Add the Cognac or brandy, parsley and thyme, and sauté for 1 minute, until the Cognac reduces slightly. Remove from the heat and allow to cool to room temperature.
  • Transfer the liver mixture to a food processor and add the cream and crème fraîche. With the motor running, add the remaining 6 tablespoons of butter, 1 tablespoon at a time, until smooth and incorporated. Spoon the mixture into a 2-cup crock or mold and spread evenly. Press a sheet of plastic wrap directly onto the surface and refrigerate for at least 2 hours of overnight, until firmly set.
  • Serve cold or at room temperature, garnished with extra thyme sprigs. Serve with toast points, crostini, or crackers. Enjoy!

Notes

  • Pâté can be made one day in advance. Leftovers can be covered and refrigerated for up to one week.

Nutrition

Calories: 126kcal | Carbohydrates: 3g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 31mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 3404IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 3mg
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