Brandied Chicken Liver Pâté


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

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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