Brandied Chicken Liver Pâté


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

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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