Cognac Chicken Liver Pâté
Ok, I know what you’re thinking… chicken liver… ewww!
It sounds like what people in medieval times were eating… which is actually true! Interestingly, in 1788 there was a land trade made between the Governor of Alsace, Maréchal de Contades, and the King of France, Louis XVI, and the currency used was… pâté de foie gras (goose or duck liver pâté)! So yes, it has been around longer than you might think…
Traditionally, pâté is a mix of liver cooked with a combination of vegetables, herbs, and spices and may include selected wine or alcohol. These ingredients are then minced or puréed into a smooth meat spread usually served cold on bread of your choice, crackers, or crostini and sometimes, I say sometimes, people put a dollop of mustard or honey on top. Pâté should not be confused with foie gras made from the livers of fattened geese or ducks which is cooked and sliced but not made into a spread.
Making pâté may sound complicated but it’s actually quite easy. The ingredient list is short, it doesn’t take long to prepare and most importantly, you can choose what goes into it. With my Cognac Chicken Liver Pâté recipe you can adapt the taste to your liking. The cognac gives a luxurious flavor to it but you can choose to add wine or brandy instead of cognac.
Delicious, creamy, decadent and simple to prepare, pâté is not only tasty but highly nutritious and packed full of an array of vitamins, minerals and amino acids. Liver has a high concentration of Vitamin A and just 1–2 ounces will provide 100% of your recommended daily intake. Vitamin A maintains healthy eyesight and blood pressure and also plays a vital role in bone growth plus reproductive and immune system health. Vitamin B12 is also plentiful in the liver and an important component of red blood cell & DNA synthesis.
Pâté is also full of several minerals. Just to name a few… Calcium aids in building and maintaining strong bones. Iron plays a strong roll in the production of red blood cells and hemoglobin and also promotes muscle strength and reduces fatigue. Magnesium is important for regulating blood sugar and pressure. Zinc, boosts your immune system. Now I’m sure that my Cognac Chicken Liver Pâté doesn’t sound bad at all… lol!
This nutritious inexpensive dish, served as an appetizer, will surely impress your guests at your next dinner party. Don’t hesitate to give this Cognac Chicken Liver Pâté a try sometime soon.
Bon Appétit!
Here are a few more elegant recipes for you to try…
– Veal Ossobuco
– Chocolate Raspberry Cake with a Mirror Glaze
– Pork Tenderloin Vitali
– Lamb Chops with Balsamic & Red Wine Reduction
– Sautéed Scallops with Beurre Blanc
– Chicken Cordon Bleu
and for even more amazing appetizer recipes, click on this link… Recipe Category • Appetizers
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Cognac Chicken Liver Pâté
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Ingredients
- 1 lb. chicken liver, well-trimmed, rinsed and cut into pieces.
- 1/4 tsp. ground Himalayan sea salt, as needed
- 4 tbsp. butter tips & tricks
- 3/4 cup red onions, finely chopped (substitute shallots)
- 2 large cloves garlic, pressed
- 1/4 tsp. dried marjoram
- 1/4 tsp. dried thyme
- 1/4 tsp. dried sage
- 1/4 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 3 tbsp. Cognac (substitute Brandy)
- 1/2 package (4 oz.) light cream cheese, softened
- 2-3 dashes hot sauce such as Cholula®, or more to taste
- 1/2 tsp. fresh chives, chopped tips & tricks
Directions
- In a colander, add liver and rinse under cold water; let it drain.
- Transfer the liver to a cutting board lined with a paper towel. Cover with another paper towel and pat it dry as much as possible. Trim if needed and pat again; sprinkle on sea salt and set aside.
- In a medium saucepan over medium heat, melt butter. Add onions and cook until softened, about 3 minutes. Add garlic and sauté for 1 minute. Add liver, marjoram, thyme, sage and freshly ground black pepper. Cook, stirring occasionally, until the liver is cooked outside but still pink when cut open, about 8-10 minutes.
- Transfer the liver mixture to the jar of a blender using a slotted spoon. Add alcohol, cream cheese, hot sauce and more black pepper to taste. Blend until smooth, pushing down the mixture a few times with a spatula. Add chives and blend again.
- Transfer to a medium bowl, cover and chill for 2 hours before serving.
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