Herbed Chicken Liver Pâté

This is a really tasty pâté that’s a bit denser than the previous version (chicken liver pâté), and it’s great spread on a piece of bread or a cracker.

Ingredients

Chicken liver (1 pint) Onion Garlic Rosemary Thyme Mushrooms

White Wine Lemon Olive Oil Salt (to taste) Pepper (to taste)

Directions

Start by sautéing sliced onions, minced garlic, chopped parsley, and chicken liver in olive oil. Add a few whole sprigs of rosemary and thyme, which you’ll remove once the chicken livers are cooked.

Add 5-6 chopped mushrooms, season with salt and pepper, and cook on medium to high heat until the chicken livers are cooked through.

Next, deglaze with white wine, and reduce. Once the wine has reduced, remove the pan from the heat, remove any sprigs of rosemary and thyme, then add a bit of lemon juice.

Add the mixture to a food processor (there’s no need to cool this) with a bit of fresh parsley, and blend it until it’s very smooth. If your mixture is too dense or dry, you can drizzle white wine.

When everything is blended together, use a spatula to transfer it to a mold, and chill it in the refrigerator for several hours.

When the pâté has completely cooled and set, unmold it onto a plate, serve and enjoy.