Brandied Chicken Liver Pâté


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