Brandied Chicken Liver Pâté


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

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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