Chicken Liver & Red Wine Pâté

Name: Chicken Liver & Red Wine Pâté
Total time: 1200 s
Yield: About 1 cupful (250ml)
Cuisine: British
Ingredients: 240 g Chicken Livers *I had 220g after trimming; 1/2 medium Onion *finely chopped; 1 clove Garlic *finely chopped; 2 tablespoons (30 g) Butter; 1/4 cup (4 tablespoons) Red Wine *slightly sweet Red Wine recommended; 1/2 teaspoon fresh Thyme Leaves; 1/2 teaspoon Salt; Freshly Ground Black Pepper; Extra 2 tablespoons (30g) Butter; 2 tablespoons Thickened Cream

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day when I cooked ‘Oven-Baked Cajun Style Dirty Rice’, I ended up having some leftover Chicken Livers. I decided to make Chicken Liver Pâté using the leftover. I found lots of recipes on the internet and I was discouraged to try those recipes. First of all, many of those recipes require a lot of Butter. And Brandy, which I didn’t have. I experimented with Red Wine and the result was surprisingly good. This is how I made it.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes

About 1 cupful (250ml)

240 gChicken Livers *I had 220g after trimming
1/2medium Onion *finely chopped
1 cloveGarlic *finely chopped
2 tablespoons (30 g)Butter
1/4 cup (4 tablespoons)Red Wine *slightly sweet Red Wine recommended
1/2 teaspoonfresh Thyme Leaves
1/2 teaspoonSalt
Freshly Ground Black Pepper
Extra 2 tablespoons (30g) Butter
2 tablespoonsThickened Cream

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Steps

20 minutes

1

Prepare Chicken Livers. Remove white stringy parts and greenish coloured parts (if there are any) from Livers. *Note: You may wish to cut them into smaller pieces if large.
2

Melt Butter in a small frying pan OR saucepan over medium heat, cook Onion and Garlic, then add Liver, and cook for a few minutes, turning occasionally.
3

Add Red Wine and Thyme, and bring to the boil, and cook for 5 to 10 minutes OR until wine is reduced. Add extra Butter and combine.
4

Transfer to a jug OR deep bowl, add Salt, a generous amount of Black Pepper and Cream, and use a stick blender to process into paste. Taste it, and add extra Salt and Black Pepper as required.
5

Place in a ramekin or serving bowl, and leave it in the fridge until firm. I sprinkled with extra Black Pepper on top.