Brandied Chicken Liver Pâté


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

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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