Prep 15 mins
Cook 5 mins
This has proved SOOOO popular over the years! It is so easy to make and the recipe makes quite a large quantity - just great for parties of any kind. Delicious with warm toast or crackers. Reeaalllly morish! The cooking time of 5 minutes is the time it takes to gently fry the chopped onion and chicken livers.
- 1 onion, chopped
- 185 g butter (I know it seems ALOT, but it does give the pate the perfect consistency)
- 185 g chicken livers, cleaned and chopped
- mixed herbs (a good 'shaking')
- 1⁄2 apricot brandy
- fresh ground black pepper, to taste
- melted butter
- bay leaf
- Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
- Spoon into blender.
- Add herbs and seasoning and blend well.
- Add the Apricot brandy to give a smooth and creamy texture.
- Pour into suitable dishes (about 3-4 small bowls).
- Smooth the top of pate in each bowl.
- Gently press a bay leaf into the surface of each.
- Top each bowl of pate with a little melted butter to prevent the air from discolouring.
- Serve garnished with parsley.
I've been making Pate for years and when I saw this recipe I had to try it. The 1/2 apricot brandy I took to mean 1/2 tablespoon, I mean it couldn't mean 1/2 cup of brandy. I would have had to finish that off myself. I'm just teasing. What a wonderful complex tasting pate for such a easy one to prepare. Thanks for this. Paolo
Yummm ... it's quick, it's easy and it's good. We used 2 tablespoons of brandy. The pate was a huge hit with our guests.
Hello Karin, what a nice "new" way of cooking chicken livers! The apricot brandy was wonderful! I used Herbs de Provence and it was enjoyed by all. Thank you for posting such an interesting take on chicken livers, this is definitely a keeper, Diane :=)I served it on toast points, yum!