Prepare to tantalize your taste buds with a gourmet experience that will transport you straight to the charming countryside of France! This Chicken Liver and Apple Pâté is not just a recipe—it's a culinary journey that transforms humble ingredients into an elegant, creamy delicacy that will impress even the most discerning food lovers. Imagine a silky-smooth spread that perfectly balances the rich, iron-like flavor of chicken livers with the sweet, subtle brightness of fresh apples—a combination so unexpected, yet so irresistibly delicious that it will become your new go-to appetizer for any occasion.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g chicken livers
- 1 onion, chopped
- 2 apples, peeled and diced
- 100g butter
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp brandy (optional)
Instructions
- Start by preparing all your ingredients. Rinse the chicken livers under cold water and pat them dry with paper towels. Trim off any visible fat or connective tissue.
- In a large skillet, melt 50g of the butter over medium heat. Once melted, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced apples to the skillet with the onions and continue to cook for another 5 minutes, stirring occasionally, until the apples are soft but not mushy.
- Increase the heat to medium-high and add the chicken livers to the skillet. Season with salt, pepper, and thyme. Cook the livers for about 5-7 minutes, turning occasionally, until they are browned on the outside but still slightly pink in the center.
- If using, carefully add the brandy to the skillet, allowing it to cook off for about 1-2 minutes while scraping up any browned bits from the bottom of the pan.
- Remove the skillet from heat and let the mixture cool for a few minutes. Then, transfer the contents of the skillet to a food processor.
- Add the remaining 50g of butter to the food processor. Blend the mixture until smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well combined.
- Taste the pâté and adjust the seasoning with additional salt and pepper if needed. If you prefer a smoother texture, you can strain the mixture through a fine sieve.
- Transfer the pâté into a serving dish or individual ramekins. Smooth the top with a spatula and cover with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld and the pâté to firm up.
- Once chilled, serve the chicken liver and apple pâté with crusty bread, crackers, or fresh vegetables. Enjoy your French-inspired appetizer!
Tips
- Always use fresh, high-quality chicken livers and ensure they are thoroughly cleaned and trimmed.
- Pat the livers dry before cooking to achieve a beautiful golden-brown sear.
- Don't overcook the livers—they should remain slightly pink in the center for the best texture and flavor.
- The brandy is optional but adds a sophisticated depth to the pâté. If you prefer, you can substitute with a splash of cognac or white wine.
- For an ultra-smooth texture, strain the pâté through a fine-mesh sieve after blending.
- Allow the pâté to chill thoroughly before serving to let the flavors meld and achieve the perfect consistency.
- Serve with a variety of accompaniments like toasted baguette slices, cornichons, or a light salad for a complete appetizer experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 420mg
