Easy Chicken liver and Brandy Pate

Easy Chicken liver and Brandy Pate created by Italiandoe
Ready In:
1hr
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • 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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  1. Rosario B.
    Added couple of shakes of Tabasco for husband that likes it a little spicy!
     
  2. joan.partington1
    can it be frozen?
     
  3. joan.partington1
    can it be frozen
     
  4. Donalda
    Made this last night for Christmas Eve munchies and loved it. Very tasty and easy. I added some mushrooms (Baby Bella) while sautéing and my husband and I enjoyed immensely.
     
  5. Italiandoe
    I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I've even made this with onion/garlic powder and it was fine. A little extra Brandy doesn't hurt either. The texture is smooth and rich. It is a holiday tradition at our house.
     

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