The BA Foodist's Mom's Chicken Liver Pâté

Ingredients

  • ¾ cup (1 ½ sticks) unsalted butter, room temperature, divided
  • 4 bacon slices, chopped
  • 1 ½ cups chopped onion
  • 1 garlic clove, minced
  • 12 ounces chicken livers, trimmed
  • 1 large Granny Smith apple, peeled, cored, cut into ¼- to 1/3-inch cubes (about 1 1/3 cups)
  • 1 tablespoon chopped fresh marjoram
  • + 5 more ingredients
    • 2 hard-boiled eggs, peeled, quartered
    • 2 tablespoons dry Sherry, bourbon, or Cognac
    • 1 ¼ teaspoons salt
    • Fresh parsley sprig
    • Rye bread slices, toasted

1. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add bacon and sauté until translucent, about 3 minutes. Add onion and sauté until pale golden, about 5 minutes. Add garlic and stir 1 minute. Add chicken livers, apple, and marjoram; sauté until livers are no longer pink inside ...

View full recipe at SpringPad

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