Chicken Liver Pate with Truffles

Chicken liver pâté is a classic French dish that's easy to make at home. It's a rich, creamy spread that's perfect for appetizers, canapés, or sandwiches. This recipe uses chicken livers, butter, shallots, truffles, brandy, and heavy cream to create a smooth, flavorful pâté that's sure to impress your guests.

Chicken liver pâté has a long and storied history. It is believed to have originated in France in the 16th century. At that time, chicken livers were considered to be a delicacy, and they were often used in rich and flavorful dishes. Chicken liver pâté quickly became a popular dish among the French nobility, and it eventually spread to other parts of Europe.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound chicken livers
• 1/2 cup butter
• 1/4 cup shallots, finely chopped
• 1/4 cup truffles, finely chopped
• 1/4 cup brandy
• 1/4 cup heavy cream
• Salt and pepper to taste
• Truffle oil, for garnish

Instructions

1. In a large skillet, melt the butter over medium heat.
2. Add the shallots and cook until softened, about 5 minutes.
3. Add the chicken livers and cook until browned on all sides.
4. Add the brandy and cook until the alcohol has evaporated.
5. Add the heavy cream and cook until the sauce has thickened.
6. Transfer the mixture to a food processor and blend until smooth.
7. Season with salt and pepper to taste.
8. Transfer the pâté to a serving dish and garnish with truffle oil.

Why It Works

• The combination of chicken livers, butter, shallots, truffles, brandy, and heavy cream creates a rich, flavorful, and smooth pâté.
• Cooking the chicken livers in butter helps to brown them and develop their flavor.
• Adding shallots to the pâté adds a bit of sweetness and acidity.
• Truffles add a luxurious flavor and aroma to the pâté.
• Brandy helps to deglaze the pan and add a bit of depth to the flavor of the pâté.
• Heavy cream helps to thicken the pâté and make it smooth and creamy.