Best 6 Chicken Liver Raisin Pâté Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Unveiling the Exquisite Flavors of Portuguese Chicken Liver with Raisins: A Culinary Journey**

Embark on a tantalizing culinary adventure with Portuguese Chicken Liver with Raisins, a dish that captivates taste buds with its unique blend of savory and sweet flavors. This delectable dish, also known as "Frango no Fígado com Passas," is a cherished staple in Portuguese cuisine, often served as a main course or as part of a larger spread of dishes. Its versatility shines through in its ability to be paired with various side dishes, ensuring a delightful dining experience. Discover the secrets behind this culinary gem and learn how to recreate it in your own kitchen with two enticing recipes: a traditional version that honors its Portuguese roots and a modern rendition with a contemporary twist. Both recipes promise an explosion of flavors that will transport you to the heart of this culinary masterpiece.

Let's cook with our recipes!

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 PâTé



Chicken Liver Pâté image

Chicken liver pâté made with olive oil and lots of tasty seasonings is wonderfully rich and flavorful and surprisingly easy to make.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 2h20m

Number Of Ingredients 10

1 lb. chicken livers
3 tablespoons olive oil (divided)
¼ cup brandy
¼ cup heavy cream
1 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/8 teaspoon allspice

Steps:

  • Use a sharp knife to remove the white connective tissue from the livers and pat them dry with paper towels.
  • Sprinkle the cleaned livers with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and allspice.
  • Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the seasoned livers. Cook them, turning frequently, until browned on the outside and barely pink in the center, 5-7 minutes.*
  • Transfer the cooked livers to your food processor's bowl.
  • Add the brandy to the skillet. Use it and a heat-resistant rubber spatula to scrape any bits stuck to the bottom of the skillet. Cook on high until it's reduced to 3 tablespoons, about 1 minute. Turn the heat off. Use the spatula to transfer the skillet contents to the food processor.
  • Add the heavy cream and 2 more tablespoons of olive oil to the food processor. Cover and process on high until the mixture is smooth, light and fluffy, 1-2 minutes, stopping once o scrape the sides and bottom with a spatula.
  • Divide the mixture evenly among four individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : ServingSize 0.25 recipe, Calories 275 kcal, Carbohydrate 1 g, Protein 19 g, Fat 21 g, SaturatedFat 7 g, Sodium 365 mg

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

CHICKEN LIVER PATE



Chicken Liver Pate image

Provided by Chuck Hughes

Categories     appetizer

Time 2h45m

Yield 4 cups (1 l)

Number Of Ingredients 8

4 large onions, thinly sliced
1/4 cup/60 ml olive oil, plus more if needed
Salt and freshly ground black pepper
1 1/2 pounds/675 g chicken livers, trimmed
2 small carrots, cooked
4 hard-boiled eggs
A pinch of nutmeg
Bread, toast or crackers, for serving

Steps:

  • In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish.
  • In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels.
  • In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired.
  • Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours.
  • Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.

COLLEEN'S CHICKEN LIVER PATE



Colleen's Chicken Liver Pate image

If you love pate, you will love this creamy chicken liver recipe that has a bit of a kick! Serve on toasted baguettes or sturdy crackers.

Provided by Colleen Renzullo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 8h41m

Yield 6

Number Of Ingredients 12

1 pound chicken livers, trimmed
1 cup milk
8 tablespoons cold unsalted butter, divided
1 small yellow onion, chopped
1 tablespoon whole black peppercorns, divided
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme
2 bay leaves
salt and ground black pepper to taste
2 teaspoons Scotch whiskey

Steps:

  • Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
  • Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
  • Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
  • Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

Nutrition Facts : Calories 253 calories, Carbohydrate 5 g, Cholesterol 317 mg, Fat 19.5 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 11.3 g, Sodium 83.3 mg, Sugar 2.8 g

CHICKEN LIVER PATE



Chicken Liver Pate image

Reader Maya Parada in Brooklyn, New York, shares her secret for adding sweetness to this pate: grated carrot. Serve as an appetizer, or spread on crackers or sandwiches for rich flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Yield Makes 2 1/2 cups

Number Of Ingredients 9

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
1 large carrot, grated on the large holes of a box grater
1 teaspoon fresh thyme, leaves
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 pound chicken livers, rinsed and trimmed
Toasts or crackers, for serving

Steps:

  • In a large skillet, heat 1 1/2 teaspoons butter and 1 tablespoon oil over medium. Add onion and cook, stirring occasionally, until golden, 10 minutes. Add carrot, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until carrot is tender, 5 minutes. (If mixture is dry or begins to overbrown, add up to 2 tablespoons water.) Transfer mixture to a food processor.
  • Return skillet to medium-high and add remaining 1 1/2 teaspoons butter and remaining 1 tablespoon oil. Pat livers dry with paper towels. Season livers with salt and pepper and add to skillet. Cook until golden brown on all sides and cooked through, 6 minutes. Transfer livers to processor and pulse, scraping down sides as needed, until mixture is mostly smooth. Season to taste with salt and pepper and let cool. Transfer pate to a small bowl and serve at room temperature with toasts or crackers.

Nutrition Facts : Calories 48 g, Fat 3 g, Protein 3 g

Tips:

  • To remove any bitterness from the chicken livers, soak them in milk for 30 minutes before cooking.
  • If you don't have any Madeira wine, you can substitute it with dry white wine or chicken broth.
  • To make sure the chicken livers are cooked through, cook them over medium heat until they are no longer pink in the center.
  • If you want a richer flavor, you can add some pancetta or bacon to the dish.
  • Serve the chicken livers with mashed potatoes, rice, or pasta.

Conclusion:

Chicken liver raisin is a classic French dish that is easy to make and packed with flavor. The chicken livers are cooked in a rich Madeira wine sauce with raisins, onions, and garlic. The dish is typically served with mashed potatoes, rice, or pasta. If you're looking for a new and exciting way to enjoy chicken livers, this recipe is definitely worth trying.

Related Topics