Brandied Chicken Liver Pâté

Ingredients

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

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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