Classic Chicken Liver Pâté

Sastojci

• Chicken livers500g
• Unsalted butter200g
• Shallots2 medium
• Garlic cloves2
• Fresh thyme sprigs3-4
• Dry white wine100ml
• Heavy cream50ml
• Saltto taste
• Black pepperto taste
• Cornichonsfor garnish
• Fresh parsleyfor garnish

Koraci

1. 1

   Clean the chicken livers, removing any sinew or green parts. Pat them dry.

2. 2

   Finely chop the shallots and garlic.

3. 3

   Melt 50g of butter in a skillet over medium heat. Add the shallots and cook until softened, about 5 minutes.

4. 4

   Add the garlic and thyme sprigs, and cook for another minute until fragrant.

5. 5

   Increase the heat to medium-high. Add the chicken livers to the skillet and cook for 3-4 minutes per side, until browned on the outside but still slightly pink inside. Do not overcrowd the pan; cook in batches if necessary.

6. 6

   Pour in the white wine and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan.

7. 7

   Remove the skillet from the heat. Discard the thyme sprigs.

8. 8

   Transfer the liver mixture to a food processor. Add the remaining 150g of cold butter, cut into cubes, and the heavy cream.

9. 9

   Process until very smooth and creamy. Season generously with salt and black pepper.

10. 10

    Taste and adjust seasoning if needed. For a finer texture, you can pass the pâté through a fine-mesh sieve.

11. 11

    Spoon the pâté into small ramekins or a terrine mold. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

12. 12

    Chill in the refrigerator for at least 4 hours, or until firm.

13. 13

    Serve chilled, garnished with fresh parsley and cornichons.