Chicken Liver Pâté with Wine

Indulge in Rich Flavors with Chicken Liver Pâté with Wine Recipe

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Chicken liver pâté with wine is a delicious and creamy spread that is perfect for serving as an appetizer or snack. The combination of chicken livers, mushrooms, and sherry creates a rich and flavorful dish that is sure to impress your guests.

History

Chicken liver pâté has been enjoyed for centuries in various cultures around the world. The addition of wine or sherry adds a depth of flavor to the dish, making it a popular choice for special occasions and gatherings.

Ingredients

500 g chicken livers
250 g fresh mushrooms, finely chopped
1 large green pepper, seeded and finely chopped
1 small onion, finely chopped
200 g butter, margarine or 225 ml oil
125 ml dry white wine or sherry
1 clove garlic, minced
1 ml (0.25 tsp) dill seeds
4 dropshot pepper sauce
5 ml (1 tsp) salt

How to prepare

Melt 5 tbsp of butter, margarine, or oil in a frying pan and sauté the liver, mushrooms, green pepper, and onion for 5 minutes.
Add the wine or sherry, garlic dill seeds, salt, and hot pepper sauce. Simmer, covered, until the chicken livers and mushrooms are very tender, about 10 minutes.
Remove from the stove. Allow the mixture to cool slightly, then place it in a blender with the remaining butter, margarine, or oil. Blend until smooth.
Pack the pâté tightly in an earthenware crock and chill for at least 3 hours before use.

Variation

- Use smooth skimmed milk cheese instead of butter or margarine and wine or sherry. Then, use oil to sauté the livers, mushrooms, green pepper, and onion.
The flavors of the pâté blend better if it is left for a day or two before use.

Variations

Add a splash of brandy or cognac for a different flavor profile.
Substitute the mushrooms with caramelized onions for a sweeter pâté.
Add a sprinkle of smoked paprika for a smoky twist.

Cooking Tips & Tricks

Be sure to cook the chicken livers until they are very tender to ensure a smooth and creamy texture.

- Allow the pâté to chill for at least 3 hours before serving to allow the flavors to meld together.

- For a smoother pâté, blend the mixture in a food processor or blender until it reaches your desired consistency.

Serving Suggestions

Serve the chicken liver pâté with wine on toasted bread or crackers for a delicious appetizer. Garnish with fresh herbs or a drizzle of balsamic glaze for added flavor.

Cooking Techniques

Sauté the chicken livers until they are cooked through but still tender.

- Blend the mixture until smooth for a creamy texture.

- Chill the pâté before serving to allow the flavors to develop.

Ingredient Substitutions

Use chicken or turkey livers instead of chicken livers.

- Substitute the sherry with white wine or brandy.

- Use shallots instead of onions for a milder flavor.

Make Ahead Tips

Chicken liver pâté with wine can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the pâté to come to room temperature before serving for the best flavor.

Presentation Ideas

Serve the chicken liver pâté with wine in a decorative crock or ramekin for an elegant presentation. Garnish with fresh herbs or a drizzle of olive oil for a finishing touch.

Pairing Recommendations

Pair the chicken liver pâté with wine with a glass of dry white wine or a crisp rosé for a perfect pairing. Serve with pickles, olives, and crusty bread for a complete appetizer spread.

Storage and Reheating Instructions

Store any leftover pâté in an airtight container in the refrigerator for up to 3 days. To reheat, allow the pâté to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of chicken liver pâté with wine contains approximately 250 calories.

Carbohydrates

Each serving of chicken liver pâté with wine contains approximately 2 grams of carbohydrates.

Fats

Each serving of chicken liver pâté with wine contains approximately 20 grams of fats.

Proteins

Each serving of chicken liver pâté with wine contains approximately 15 grams of proteins.

Vitamins and minerals

Chicken livers are a good source of iron, vitamin A, and vitamin B12.

Alergens

This recipe contains chicken livers, which may be allergenic to some individuals. Please be cautious if you have a known allergy to poultry products.

Summary

Chicken liver pâté with wine is a rich and flavorful dish that is high in fats and proteins. It is a good source of iron, vitamin A, and vitamin B12.

Summary

Chicken liver pâté with wine is a delicious and elegant dish that is perfect for entertaining. With a rich and creamy texture and a depth of flavor from the sherry, this pâté is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Chicken Liver Pâté with Wine. It was a cold winter evening, and I was browsing through an old cookbook that I had inherited from my own grandmother. The pages were yellowed and stained, but the recipes contained within were a treasure trove of culinary delights.

As I turned the pages, my eyes fell upon a simple yet elegant recipe for Chicken Liver Pâté with Wine. The ingredients were humble - chicken livers, onions, butter, garlic, thyme, and of course, a generous splash of wine. The method was straightforward, and I could almost taste the rich, velvety pâté on my tongue as I read through the instructions.

I had never made pâté before, but something about this recipe called out to me. Perhaps it was the combination of savory chicken livers and fragrant wine, or maybe it was the memory of my grandmother's own pâté that she used to make for special occasions. Whatever the reason, I knew that I had to try my hand at making this dish.

The next day, I gathered the ingredients and set to work in the kitchen. I sautéed the onions and garlic in butter until they were soft and translucent, then added the chicken livers and cooked them until they were browned on the outside but still pink inside. I deglazed the pan with a generous splash of wine, letting it simmer and reduce until it formed a rich, flavorful sauce.

I added a pinch of thyme for an extra layer of flavor, then transferred the mixture to a food processor and blitzed it until it was smooth and creamy. I spooned the pâté into small ramekins and chilled them in the refrigerator until they were set.

When I finally tasted the pâté, I was transported back in time to my grandmother's kitchen. The rich, earthy flavor of the chicken livers was perfectly complemented by the sweet tang of the wine, and the thyme added a subtle herbal note that tied everything together. It was a dish that was simple yet sophisticated, humble yet elegant - just like my grandmother herself.

I shared the pâté with my family, and they were all impressed by how delicious it was. My husband, in particular, couldn't stop raving about it and insisted that I make it again soon. I knew then that this recipe would become a staple in my repertoire, a dish that I would make again and again for years to come.

As I sit here now, reflecting on that cold winter evening when I first discovered the recipe for Chicken Liver Pâté with Wine, I can't help but feel grateful for the culinary legacy that has been passed down to me. From my own grandmother to the pages of an old cookbook, the recipes that I have collected over the years have shaped me into the cook that I am today. And for that, I am truly thankful.