Ingredients for 15 Minute Chicken Liver Pate
- 1 pound chicken livers, trimmed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter, divided
- 1/4 cup heavy cream
- 1/4 cup brandy (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
- Marjoram (not specified in recipe)
- Sage (not specified in recipe)
- Crostini (for serving)
- Crackers (for serving)
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How to Make 15 Minute Chicken Liver Pate
- Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the chicken livers, thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until the livers are pink inside, about 5-7 minutes. Do not overcook.
- Stir in the brandy (if using), heavy cream, and remaining 1 tablespoon of butter. Cook for 1 minute, until the sauce slightly thickens.
- Carefully transfer the mixture to a food processor and puree until completely smooth.
- Transfer the pâté to a terrine, small bowl, or ramekin. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled with crostini or crackers.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
46g
Carbs
0g
