Chicken Liver Pate

This recipe was automatically translated from Romanian. View original here
Chicken Liver Pate

I know that liver pate recipes are many and different - simpler, more complicated - I propose something more medium. The taste is very, very good - slightly accentuated and topped on with onion glazed in wine.

Of course, it's a healthy alternative to commercial sausages and pâtés - which aren't even worth discussing, everyone knows what they contain.


Chicken liver
400 g
White onion
3 pieces
1 piece
optional, but I recommend
100 g
Heavy cream (32% fat)
100 ml
Brandy or cognac
50 ml
or semi-dry white wine
Sunflower oil
50 ml
Red dry wine
200 ml
Brown sugar
2 tbsp
0.5 tsp
1 tsp
to taste

Step by step

Step 1

We prepare the ingredients - onions and carrots are cleaned, washed. The liver is cleaned, washed and cut into smaller pieces.

And on the occasion that I brought a good brandy and matured 5 years, I used properly as a book brandy brandy and not brendy or wine (although it can be replaced).

Chicken Liver Pate - Step 1
Step 2

Carrot is given through the larger grater.

Chicken Liver Pate - Step 2
Step 3

Heat the oil well in the pan and add the previously prepared carrots.

Chicken Liver Pate - Step 3
Step 4

Cut the onion (2 pieces) into juliennes and add to the carrots in the pan.

Chicken Liver Pate - Step 4
Step 5

After the onion and carrots are well cooked (but be careful, they do not brown!), Add the livers.

Stir periodically and let it cook for about 15-20 minutes on medium heat, until it starts to brown.

Chicken Liver Pate - Step 5
Step 6

Then comes the most interesting part - flambé the liver with brandy.

Be very careful not to have the hood on - and do the following:

- Pour the brandy into the pan with the liver

Chicken Liver Pate - Step 6
Step 7

With a lighter or matches, light the alcohol fumes that are removed and leave until the flame disappears completely.

In the meantime, stir or mix the composition from the pan - do all the procedures carefully and everything will be fine, without accidents :)

If you use white wine, it is no longer necessary to turn on the steam, just let it boil for 5-10 minutes on low heat and that's it.

Chicken Liver Pate - Step 7
Step 8

Then add a little salt and pepper to the composition and remove from the heat.

Chicken Liver Pate - Step 8
Step 9

Move the whole composition in a mixing bowl, add the butter and liquid cream.

Chicken Liver Pate - Step 9
Step 10

With a vertical mixer pass the whole mixture well, be careful not to leave the pieces and small particles unprocessed by the mixer.

Chicken Liver Pate - Step 10
Step 11

To give a more attractive shape to the pate, move it to a nicer container in which to cool.

I used the lid on the spreader - I spread food grade plastic wrap and moved the composition into it. I leveled well and left it in the fridge for a few hours, or overnight.

Chicken Liver Pate - Step 11
Step 12

And now let's move on to the part with glazed onions - a strange thing at first (because it doesn't have a special taste) - but let's see what an extraordinary combination it makes with pate.

And here's how:

In a smaller saucepan, boil the red wine with the brown sugar.

Chicken Liver Pate - Step 12
Step 13

Let simmer for about 10 minutes.

Chicken Liver Pate - Step 13
Step 14

Onions (1 piece) are cut into juliennes.

Chicken Liver Pate - Step 14
Step 15

After the wine has been cooked for 10 minutes, add the onion. Stir and bring to a boil together.

Chicken Liver Pate - Step 15
Step 16

You will notice that along the way the whole composition starts to thicken.

Chicken Liver Pate - Step 16
Step 17

It is ready when it becomes thicker, but be careful not to let it dry - otherwise it solidifies too much on cooling and is harder to serve.

When it is ready, remove it from the heat, add a little pepper (if you like even peppercorns, it will be more spicy).

Chicken Liver Pate - Step 17
Step 18

Allow the composition to cool and use it when serving the pate.

Chicken Liver Pate - Step 18
Step 19

I served it / decorated it as for family consumption - I turned the plate over, carefully I took out the hardened pate - with a teaspoon I dug a little into it and there I filled it with the glazed onion mixture.

When you spread it on the bread, take a little onion and see what divine taste it will have, gourmets know :)

Chicken Liver Pate - Step 19
Step 20

And here a way to garnish and serve portioned, on a plate.

The pate was cooled into small, oval tart shapes, with soft butter on top.

Good appetite!

Chicken Liver Pate - Step 20
Quantity: 500 g (7-8 servings)
Prep time: 120 min
Difficulty: intermediate
Ready in: 30 min
Publish date:
Collections: Chicken recipes, Appetizers

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