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Chicken Liver Pate

• 8 T. unsalted butter, divided in half

• 1.5 shallot, cut into half moons

• 2 garlic cloves, cut into thin rounds

• 1 pint chicken livers, rinsed and drained

• 2 sprigs of thyme

• 1 tsp peppercorn

• ¼ c. madiera

• 3 – 4 T. heavy cream

• Salt and pepper to taste

1. In a large sauté pan, melt 1 of the halves (4T) of butter over medium low heat. When the butter is melted, add the shallots and garlic and peppercorns and sweat out for 6-8 minutes, do not let brown.

2. Next turn the heat up to medium – medium high and add the thyme and the chicken livers. Caramelize the livers on both sides, all while keeping the insides at medium rare – (4 mins per side).

3. When the livers are done, add the madiera and cook briefly, only to cook off the raw alcohol flavor. At this point, transfer to a food processor and puree with the heavy cream and the rest of the butter. Make sure the mixture is fairly smooth, but not over worked – also check for final seasonings at this point.

4. Transfer immediately to a mold and cool, placing a piece of saran wrap over the top the mixture only so a skin doesn’t form. Eat when cool.