Embark on a culinary journey to France with this classic Chicken Liver Pâté, elevated with the nuanced notes of Madeira or Sherry. Rich and creamy, it’s the perfect spread for crackers or rustic bread.
So, in my case, I love chicken liver, but with this Chicken Liver Pâté with Madeira recipe, you get the creamiest way possible of tasting the chicken livers if you haven’t before.
Ingredients:
- 8 oz butter, divided
- 1 cup of milk
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 lb chicken livers, trimmed and halved
- 1/4 cup of Madeira or Sherry
- Salt and freshly ground black pepper, to taste
- 1 bay leaf (for garnish)
Quick Facts:
- Preparation time: 10 minutes (plus 2 hours soaking time)
- Cook time: 20 minutes
- Total time: 2 hours 30 minutes
- Servings: 6 servings
- Difficulty: Medium
- Dietary notes: Gluten-free, Dairy
Chicken Liver Pâté with Madeira
Ingredients
- 8 ounces butter
- 1 cup of milk
- 1 onion chopped
- 1 garlic clove crushed
- 1 pound chicken livers trimmed and cut in half
- 1/4 cup of Madeira or Sherry
- salt and freshly ground black pepper
- 1 bay leaf to garnish
Instructions
- Remove and discard any sinew or unpleasant-looking parts. In a bowl, soak the livers in the milk for 2 hours. Drain well.
- Melt 4 oz or half of the butter in a pan over a medium heat, then add the onion and fry until softened, but not colored.
- Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through, season well with salt and freshly ground black pepper.
- Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Place the liver mixture and 2 oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.
- Transfer the pâté into a serving terrine. Melt the remaining butter and pour on top, then refrigerate until set. (Approximately 30 to 40 minutes)
Nutrition
Tips and Tricks:
- Soaking Livers: Soaking chicken livers in milk helps to remove any bitterness and gives the pâté a smoother taste. It’s a step you don’t want to skip!
- Choice of Alcohol: Madeira and Sherry both offer unique flavors. Madeira has a richer and slightly sweeter taste, while Sherry brings a lighter, nutty flavor. Choose according to your preference.
- Serving Suggestions: This pâté pairs beautifully with toasted baguette slices, rustic crackers, or even fresh vegetable sticks for a lighter touch.
- Storage: If you have leftovers, ensure the pâté is covered with a layer of clarified butter or wrap it tightly. This can be stored in the refrigerator for up to 5 days.
Indulge in the creamy richness of this Chicken Liver Pâté elevated with the nuanced notes of Madeira or Sherry. Whether you’re hosting a sophisticated soirée or enjoying a quiet evening at home, this classic spread promises a touch of elegance to your table.
If you enjoyed this classic dish, delve into our collection of French recipes to satiate your refined palate.
Cook with love, eat with joy!
