Chicken Liver Pate with Cognac
Chicken liver pâté is a classic French dish that is easy to make at home. It is a smooth, creamy spread that is perfect for serving on crackers or bread. This recipe uses cognac to add a rich, complex flavor to the pâté. The cognac is cooked down until it is reduced by half, which concentrates its flavor. The heavy cream adds richness and creaminess to the pâté. The pâté is seasoned with salt and pepper to taste. It is then transferred to a food processor or blender and pureed until smooth. The pâté can be garnished with fresh herbs and served.
Chicken liver pâté has a long and storied history. It is believed to have originated in France in the Middle Ages. The pâté was originally made with goose liver, but chicken liver became more popular over time. Chicken liver pâté was a popular dish among the wealthy and powerful. It was often served at banquets and other special occasions. The pâté was also a popular dish among the poor. It was a relatively inexpensive way to get a nutritious meal. Chicken liver pâté is still a popular dish today. It is enjoyed by people all over the world. It is a delicious and versatile dish that can be served as an appetizer, main course, or snack.
Chicken Liver Pate with Cognac Chicken Liver Pate with Cognac Chicken Liver Pate with Cognac Chicken Liver Pate with Cognac
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • Chicken livers (1 pound)
  • Butter (1/4 cup)
  • Onion (1, chopped)
  • Garlic (2 cloves, minced)
  • Cognac (1/4 cup)
  • Heavy cream (1/4 cup)
  • Salt and pepper (to taste)
  • Fresh herbs (such as thyme, rosemary, or parsley, for garnish)
Instructions
  1. In a large skillet, melt the butter over medium heat.
  2. Add the chicken livers to the skillet and cook until browned on all sides.
  3. Add the onion and garlic to the skillet and cook until softened.
  4. Add the cognac to the skillet and cook until reduced by half.
  5. Add the heavy cream to the skillet and cook until the sauce has thickened.
  6. Season the pate with salt and pepper to taste.
  7. Transfer the pate to a food processor or blender and puree until smooth.
  8. Garnish the pate with fresh herbs and serve.
Why It Works
  • The cognac adds a rich, complex flavor to the pâté.
  • The heavy cream adds richness and creaminess to the pâté.
  • The salt and pepper season the pâté to taste.
  • The food processor or blender purees the pâté until smooth.
  • The fresh herbs garnish the pâté and add a touch of color.