3 Reviews

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

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Paolo Presta December 23, 2009

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.

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kim-phil July 06, 2008

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!

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Manami April 10, 2007
Divine Chicken Liver Pate