Chicken Liver Pâté with Pancetta & Calvados

Chicken Liver Pâté with Pancetta & Calvados
Photo by Martha Holmberg & Steve Hunter


  • 8 oz. fresh chicken livers
  • Kosher salt
  • 2 tsp.olive oil
  • Crostini or crackers, for serving
  • ¼ tsp. finely chopped fresh thyme
  • ¼ cup Calvados (apple brandy)
  • 3 oz. (6 Tbs.) unsalted butter, at room temperature
  • + 3 more ingredients
    • 1 shallot, diced
    • Freshly ground black pepper
    • 3 oz. pancetta, cut into ¼-inch dice

Rinse the livers, trim off the tough tissue that connects the two lobes, and pat the livers dry. In a nonstick sauté pan, heat the olive oil over medium-high heat and add the chicken livers, seasoning with a small amount of salt. Cook the livers, turning, to medium rare (they’ll continue to cook ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network