If you're looking for something elegant yet comforting, this Hearty Chicken Liver Pâté is a perfect choice. It's rich in flavor, simple to prepare, and a surefire way to impress your guests with minimal effort.
Chicken livers are the star of the show, offering a rich and savory flavor profile that's simply unmatched. Butter adds a luscious creaminess, while onion and garlic bring depth and aromatic notes. A splash of brandy adds a hint of sweetness and complexity, perfectly balanced by the richness of heavy cream. Fresh thyme lends a subtle herbaceous touch, and a bit of salt and pepper ties everything together.
This pâté pairs beautifully with toasted baguette slices or your favorite crackers. For a touch of freshness, serve with a side salad of arugula and a drizzle of balsamic glaze. A glass of crisp white wine or a light red complements the richness nicely.
Start by cleaning the chicken livers. Remove any connective tissue, which can be tough and chewy, and pat them dry with a paper towel. This step ensures they cook evenly and brown nicely.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until it becomes translucent and soft, which should take about 5 minutes. Follow by adding the garlic and let it cook just until fragrant, around one minute.
Turn up the heat to medium-high and add the cleaned chicken livers. Cook them until they're browned on the outside but still a bit pink inside; this usually takes 5 to 7 minutes. This step is crucial for ensuring the pâté is cooked through but not overdone.
Pour in the brandy and let it simmer for about 2 minutes. This allows the alcohol to evaporate, leaving behind the flavor without the harshness.
Transfer the entire mixture to a food processor and blend until smooth. Add the remaining butter, heavy cream, thyme, salt, and pepper. Blend again until everything is fully incorporated and the mixture is silky.
For an extra smooth texture, pass the mixture through a fine sieve. This step is worth the extra effort and ensures a professional-quality pâté.
Spoon the pâté into ramekins or serving dishes, smoothing the tops with a spatula. Melt a small amount of butter and pour it over each pâté to create a protective seal.
Chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the pâté to set.
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