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chicken liver pate

Easy Chicken Liver Pate


  • Author: Kate Morgan Jackson
  • Yield: 6-8

Description

This recipe for easy chicken liver pate is the perfect decadent holiday appetizer – rich, flavorful and just right for spreading on your favorite cracker.


Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium shallots, peeled and chopped
  • 1/2 pound chicken livers, dried with a paper towel
  • 4 tablespoons capers
  • 1/2 cup sweet vermouth
  • Salt and pepper
  • 1 cup freshly chopped parsley

Instructions

  1. Put butter and oil in a large skillet over medium high heat and let butter melt fully.  Add shallots and stir until softened, about 2-3 minutes.
  2. Add chicken livers and cook until browned on the bottom, about 3 minutes.  Flip them over and add in the capers and a pinch each of salt and pepper and cook until the liver is cooked through, about 6 minutes.
  3. Pour in the vermouth, turn up the heat and cook until the liquid is a little thickened, about 3 minutes.
  4. Take the mixture off the stove, let it cool a bit and then transfer to the food processor. Process until it is the consistency you like – anything from chopped to smooth!  Remove and stir in the parsley, holding back a little for garnish.  Taste and add salt and pepper as needed.
  5. Transfer to a serving bowl, garnish with parsley and serve with crackers.