Brandied Chicken Liver Pâté


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

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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