Easy Chicken liver and Brandy Pate

Name: Easy Chicken liver and Brandy Pate
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 125 g butter; 1 large onion, chopped; 2 cloves garlic, crushed; 2 slices rindless bacon, chopped; 250 g chicken livers, trimmed; 1/4 teaspoon dried thyme; freshly ground black pepper; 2 tablespoons cream; 1 tablespoon brandy; 30 g butter, extra,melted; 60 g butter, melted; 2 tablespoons snipped chives

Submitted by ltdsaloon16r

Download

photo by Italiandoe

Ready In:: 1hr
Ingredients:: 12
Serves:: 4-6

ingredients

125 g butter
1 large onion, chopped
2 cloves garlic, crushed
2 slices rindless bacon, chopped
250 g chicken livers, trimmed
¹⁄₄ teaspoon dried thyme
freshly ground black pepper
2 tablespoons cream
1 tablespoon brandy
30 g butter, extra,melted
Topping
60 g butter, melted
2 tablespoons snipped chives

directions

Melt butter in a pan, add onion, garlic and bacon.
Cook until onion is tender and bacon is cooked.
Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
Remove from heat.
Stir in thyme, pepper, cream, brandy and melted butter.
Spoon mixture into a food processor or blender and process until smooth.
Pour into serving dishes.
-------Topping-------.
Pour melted butter over pate.
Sprinkle with chopped chives.
Refrigerate pate overnight.
Stand at room temp 30 minutes before serving.
Serve with toast, crackers or crusty french bread.

Questions & Replies

can it be frozen?

joan.partington1
can it be frozen

joan.partington1

Reviews

Devine!

Norahs Girl
I recommend soaking the livers in milk overnight. (of course drain and wash them before frying)I did not use bacon, or the butter/chives topping. I've even made this with onion/garlic powder and it was fine. A little extra Brandy doesn't hurt either. The texture is smooth and rich. It is a holiday tradition at our house.

Italiandoe
Made this last night for Christmas Eve munchies and loved it. Very tasty and easy. I added some mushrooms (Baby Bella) while sautéing and my husband and I enjoyed immensely.

Donalda
i am always trying to intrest my 13 year old son in different liver dishes and this one topped them all! didn't have dried or fresh tyme so i used fresh oreageno and parsley and it was still the best ever!!

sharon_miller2