This recipe gets rave reviews every time it is served…. even from the ‘no liver for me’ people. So when serving your Chicken Liver Pâté with Olives, Walnuts and Cognac, present it as Pâté de Foies de Volaille aux Olives, Noix et Cognac
Chicken Liver Pâté with Olives, Walnuts & Cognac
Ingredients
- 1/2 LB ORGANIC CHICKEN LIVERS
- 2 TBS BUTTER
- 1 TBS GARLIC, minced
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- 1 TSP FRESH THYME
- 2 TSP LEMON ZEST
- 1/2 TSP SALT
- FRESHLY GROUND PEPPER
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- 4 OUNCES CREAM CHEESE room temp
- 2 TBS COGNAC or other brandy
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- 1/4 CUP OIL CURED OLIVES, PITTED
- 1/4 CUP WALNUTS, toasted
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- FRESH THYME, garnish
Instructions
- Trim fat from livers and cut larger ones in half. In a 12-inch fry pan, melt butter and cook until it just begins to brown. Add livers. Brown over medium heat a minute or so then add garlic. Stir, cooking until livers lose their color. Do not overcook. Livers should just lose their color...3-4 minutes. (cut one open to see if you need to)
- Transfer livers and all pan juices to food processor fitted with the steel blade. Add thyme, lemon zest, salt and pepper. Add cream cheese. Process to incorporate. Add brandy. Process. Add olives. Pulse 3-4 times. Scrape sides. Add nuts. Pulse to incorporate.
- Transfer mixture to pâté mold or serving dish. Mixture is very loose at this point. If planning to unmold when serving, line dish with plastic wrap before filling. Refrigerate until firm.
- Yield: 1 1/2-2 cups
To Serve:
- Remove from refrigerator for an about an hour before serving. Unmold, if desired, or serve directly from dish. Garnish with sprig of thyme.
Notes
Mary-James dishes it out
- The oil-cured olives add amazing flavor. Of course, I like the French ones. They are available here. This company supplies foods from all over the world and offer free shipping frequently.
- This recipe is in my cookbook. I have made minor changes i.e. walnuts for pine nuts (economical and I am not going to experience 'pine mouth' ever again. Also did a little clarification of the instructions.
- This quick and easy recipe was inspired by Hugh Carpenter, a favorite teacher at Roosters.
