The other day when I cooked ‘Oven-Baked Cajun Style Dirty Rice’, I ended up having some leftover Chicken Livers. I decided to make Chicken Liver Pâté using the leftover. I found lots of recipes on the internet and I was discouraged to try those recipes. First of all, many of those recipes require a lot of Butter. And Brandy, which I didn’t have. I experimented with Red Wine and the result was surprisingly good. This is how I made it.
About 1 cupful (250ml)
240g Chicken Livers *I had about 220g after trimming
1/2 medium Onion *finely chopped
1 clove Garlic *finely chopped
2 tablespoons (30g) Butter
1/4 cup (4 tablespoons) Red Wine *slightly sweet Red Wine recommended
1/2 teaspoon fresh Thyme Leaves
1/2 teaspoon Salt
Freshly Ground Black Pepper
Extra 2 tablespoons (30g) Butter
2 tablespoons Thickened Cream
- Prepare Chicken Livers. Remove white stringy parts and greenish coloured parts (if there are any) from Livers. *Note: You may wish to cut them into smaller pieces if large.
- Melt Butter in a small frying pan OR saucepan over medium heat, cook Onion and Garlic, then add Liver, and cook for a few minutes, turning occasionally.
- Add Red Wine and Thyme, and bring to the boil, and cook for 5 to 10 minutes OR until wine is reduced. Add extra Butter and combine.
- Transfer to a jug OR deep bowl, add Salt, a generous amount of Black Pepper and Cream, and use a stick blender to process into paste. Taste it, and add extra Salt and Black Pepper as required.
- Place in a ramekin or serving bowl, and leave it in the fridge until firm. I sprinkled with extra Black Pepper on top.
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