Best 3 Chicken Liver Paté With Port Wine And Pistachios Recipes

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Chicken liver pâté is a classic French dish that is easy to make at home. It is a delicious and versatile appetizer or snack that can be served with crackers, bread, or vegetables. This recipe uses port wine and pistachios to add a rich and nutty flavor to the pâté. The pâté is also made with cream, butter, and shallots, which give it a smooth and creamy texture. Along with the classic chicken liver pâté recipe, this article also includes variations for a duck liver pâté and a vegetarian pâté made with mushrooms. All three pâtés are easy to make and can be enjoyed by people of all ages. Serve the pâté as an appetizer at your next party or gathering, or enjoy it as a snack with a glass of wine.

**Keywords:** chicken liver pâté, duck liver pâté, vegetarian pâté, appetizer, snack, French cuisine, port wine, pistachios, cream, butter, shallots, mushrooms

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN-LIVER PâTé



Chicken-Liver Pâté image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Categories     dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram

CHICKEN LIVER & RAISIN PâTé



Chicken liver & raisin pâté image

This delicious, unashamedly rich starter is the sort of dish that makes entertaining stress-free, as it can be made up to three days ahead

Provided by Raymond Blanc

Categories     Starter

Time P1D

Number Of Ingredients 13

60g large blonde raisin , plus a few extra to garnish
2-3 tbsp brandy
100ml white wine
100ml port
4 shallots , finely sliced
1 garlic clove , finely sliced
200g butter
200g chicken livers, all traces of sinew removed
2 medium eggs , beaten
25g pistachio or hazelnuts, finely sliced, plus extra to garnish
50g melted clarified butter (see tip, below)
slices toasted walnut bread
salad leaves , dressed with walnut oil and wine vinegar

Steps:

  • A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
  • In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
  • Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
  • Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
  • To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.

Nutrition Facts : Calories 478 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 10 grams protein, Sodium 1.49 milligram of sodium

PORT & CHICKEN LIVER PâTé



Port & chicken liver pâté image

Impress dinner guests with homemade port and chicken liver pâté, which takes just 30 minutes to make. Enjoy as a starter with our rosemary crackers

Provided by Emma Freud

Categories     Starter

Time 30m

Number Of Ingredients 7

200g butter
2 shallots , finely chopped
2 garlic cloves , crushed
1 orange , zested
handful thyme leaves
400g chicken livers , roughly chopped
50ml port (or marsala)

Steps:

  • Put 100g butter, shallots, garlic, orange and thyme in a pan and fry gently for 8 mins.
  • Add the chicken livers and cook gently for another 4 mins.
  • Add the port or marsala and cook for a further min, then tip it all into a blender.
  • Blitz until smooth, season, then add the remaining butter and blitz again.
  • Sieve into a pretty bowl and put it straight into the fridge.
  • Give it a couple of hours to set, then spread on crackers.

Nutrition Facts : Calories 328 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • To ensure the best flavor and texture, use fresh chicken livers. Avoid frozen livers as they may have a grainy texture and a stronger flavor.
  • Soaking the chicken livers in milk is an optional step but highly recommended. This helps to remove any impurities and mellows the flavor of the livers.
  • When cooking the chicken livers, be careful not to overcook them. Overcooked livers will become tough and rubbery. Cook them just until they are no longer pink in the center.
  • Use a good quality port wine for the best flavor. A tawny port or a ruby port are both good choices.
  • The addition of pistachios adds a nice nutty flavor and texture to the pâté. You can also use other nuts, such as walnuts or almonds, if you prefer.
  • Serve the pâté with your favorite crackers or bread. It is also a great addition to a cheeseboard.

Conclusion:

Chicken liver pâté is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, chicken liver pâté is sure to be a hit with your family and friends.

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