Brandied Chicken Liver Pâté


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