Chicken Liver Pate From Nadia
This recipe is adapted from one given to me by my French neighbor, Nadia. In 2009, I won first prize for this dish in an appetizer contest. Use the Country Style Pate Spice to make this. I served it on plain Melba Toast, with Blue Cheese Butter and Cornichons. Look on Blue Oven for the recipe for Blue Cheese Butter as well.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 10
superbowl
new year
christmas
advance
adrienne's
appetizers
liver
french
superbowl
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 pound chicken liver
- 1/2 pound butter
- 1 1/3 garlic
- 1/3 onion
- 2/3 tablespoon country style pate spice
- 1/3 cup red wine
- Carbohydrate 0.92407619051647 g
- Cholesterol 202.72 mg
- Fat 20.3385659454827 g
- Fiber 0.0720249722898464 g
- Protein 7.85270452894001 g
- Saturated Fat 12.2086177582959 g
- Serving Size 1 1 serving (87g)
- Sodium 161.687839426412 mg
- Sugar 0.852051218226623 g
- Trans Fat 1.59260609553578 g
- Calories 228 calories
Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly. At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper. Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
