Chicken Liver Pâté with Figs and Walnuts

Chicken Liver Pâté with Figs and Walnuts
Photo by Brian Leatart


  • 1 pound chicken livers, trimmed
  • 1 small onion
  • 1 French-bread baguette
  • 1 cup dry red wine
  • ¾ cup dried black Mission figs
  • 1 cup canned low-salt chicken broth
  • 1 ¼ teaspoons salt
  • + 6 more ingredients
    • 1 cup unsalted butter
    • Nonstick vegetable oil spray
    • 1 tablespoon Cognac
    • Red leaf lettuce
    • ½ cup chopped walnuts
    • Fresh chives

Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; tra...

View full recipe at Epicurious


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