Description
Ina Garten’s Chicken Liver Pâté is a creamy spread made from sautéed chicken livers, onions, garlic, and seasonings, blended with butter and brandy. This silky, rich pâté is often served as an appetizer with toast or crackers and is a staple in classic French-inspired cuisine.
Ingredients
Scale
- 1 lb chicken livers, trimmed and cleaned
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup apple juice
- 1/2 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup unsalted butter, softened (plus extra for sealing)
- Optional: Fresh parsley or thyme sprigs for garnish
Instructions
- Prepare the chicken livers: Trim any excess fat or connective tissue from the chicken livers and rinse them under cold water. Pat them dry with paper towels.
- Sauté the onions and garlic: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute, stirring constantly.
- Cook the chicken livers: Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 3-5 minutes on each side until browned on the outside but still slightly pink in the center. Do not overcook, as this will affect the texture of the pâté.
- Deglaze with brandy: Add the brandy or cognac to the skillet, stirring to deglaze and scrape up any browned bits. Let the mixture simmer for 1-2 minutes to reduce slightly.
- Blend the mixture: Transfer the cooked chicken liver mixture to a food processor. Add the fresh thyme, salt, pepper, and softened butter. Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning: Taste the pâté and adjust the salt and pepper if necessary.
- Transfer to a serving dish: Spoon the pâté into a small serving dish or ramekin. Smooth the top with a spatula.
- Optional sealing with butter: Melt a few tablespoons of butter and pour a thin layer over the top of the pâté to seal it and preserve freshness.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until fully chilled and set.
- Serve: Garnish with fresh parsley or thyme, and serve with crusty bread, crackers, or fresh vegetables.