Brandied Chicken Liver Pâté


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