Brandied Chicken Liver Pâté


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

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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