Chicken Liver Pâté with Pancetta & Calvados

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


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

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


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