Brandied Chicken Liver Pâté

Ingredients

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

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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