cooking.nytimes.com

Chicken-Liver Pâté

5.0(1068)

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

by Sam Sifton·published 2014-01-26

Open original recipe

Dinner, Dips And Spreads, Appetizer, Main Course

Servings

(6–8)

Total time

20 min

Calories / serving

206 kcal

Ingredients (7)

serves

8 tablespoons unsalted butter, cut into cubesbutter
2 medium shallots, peeled and finely choppedshallot
1 pint fresh chicken livers, approximately 1 pound, trimmedchicken-livers
1 tablespoon fresh thyme leaves, choppedthyme
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as neededheavy-cream
Kosher salt to tastesalt

Instructions (3 steps)

01Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
02Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
03

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.