Chicken Liver Pâté with Pancetta & Calvados

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

Ingredients

  • 3 oz. pancetta, cut into ¼-inch dice
  • 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 more ingredients
    • 3 oz. (6 Tbs.) unsalted butter, at room temperature
    • 1 shallot, diced
    • Freshly ground black pepper

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network