Easy Chicken liver and Brandy Pate Recipe #9851
by Evie*
1 hour | 30 min prep
SERVES 4 -6
- 125 g butter
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 slices rindless bacon, chopped
- 250 g chicken livers, trimmed
- 1/4 teaspoon dried thyme
- freshly ground black pepper
- 2 tablespoons cream
- 1 tablespoon brandy
- 30 g butter, extra,melted
Topping
- Melt butter in a pan, add onion, garlic and bacon.
- Cook until onion is tender and bacon is cooked.
- Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
- Remove from heat.
- Stir in thyme, pepper, cream, brandy and melted butter.
- Spoon mixture into a food processor or blender and process until smooth.
- Pour into serving dishes.
- -------Topping-------.
- Pour melted butter over pate.
- Sprinkle with chopped chives.
- Refrigerate pate overnight.
- Stand at room temp 30 minutes before serving.
- Serve with toast, crackers or crusty french bread.
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5 stars