Sherried Chicken Liver Pate

This is just a kick ass recipe.  Even people who think they don’t like pate end up licking the bowl.

Sherried Chicken Liver Pate

About 3 cups
1 lb Chicken livers, cleaned, fat and sinew removed.
1/2 c milk (for soaking livers)
Olive Oil
1 med yellow onion – chopped
2 garlic cloved – chopped
3 strips of bacon – diced
1 T Thyme leaves
2 T brandy
5 T Cream Sherry
1.5 T balsamic vinegar
1 stick of butter
salt & pepper

1.  Place chicken livers in bowl, cover with milk and refrigerate while you prepare the remaining ingredients.
2.  Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat.  Add onion, garlic and bacon, and cook, stirring, for 12 minutes until the onion caramelises.  Mix in thyme, then add brandy (or Grand Marnier) and 1 tablespoon of sherry, stirring to deglaze the pan.  Transfer to a bowl.
3.  Wipe pan clean and return to high heat with olive oil.  Drain chicken livers and pat dry with paper towel, then cook for 2-3 minutes each side until browned and slightly crusty but still pink inside.  Add to the bowl with the onion mixture and season well with salt and pepper.
4.  Return pan to heat, splash with vinegar to deglaze the pan again.  Then scrape the juices into the bowl with the livers.  Puree mixture very finely in blender or food processor with the chilled, chopped butter at least 5 minutes. Add sherry testing for flavor.  Add salt.  For an extra-silky texture use a spatula or spoon to force the mixture through a fine sieve into a bowl.
5.  Smooth the pate into four ramakens or bowl(s).  Cover and keep in the refrigerator for up to 5 days.  Serve with crusty bread.

Adapted from from delicious (March 2010)

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