Brandied Chicken Liver Pâté


  • ¾ cup onion
  • 1/3 cup dried currants
  • ¼ teaspoon grated nutmeg
  • 1 large garlic clove
  • 1 pound chicken livers, trimmed
  • 4 tablespoons unsalted butter
  • 1 pinch ground allspice
  • + 2 more ingredients
    • ¼ cup Cognac or other brandy
    • French bread slices

In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and...

View full recipe at Epicurious


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