Quick Pan-Fried Chicken Liver Pâté

Sastojci

• Chicken livers400g
• Unsalted butter100g
• Onion1 small
• Garlic cloves1
• Fresh sage leaves4-5
• Brandy or Cognac30ml
• Saltto taste
• Black pepperto taste
• Fresh chivesfor garnish
• Baguette slicesfor serving

Koraci

1. 1

   Clean the chicken livers. Finely chop the onion and garlic.

2. 2

   Melt 50g of butter in a skillet over medium-high heat. Add the chicken livers and sage leaves. Cook for 2-3 minutes per side until browned but still tender inside.

3. 3

   Remove livers and sage from the pan, leaving the drippings. Add the onion and cook until softened, about 4 minutes.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Deglaze the pan with brandy, scraping up any browned bits. Let it cook off for about 1 minute.

6. 6

   Return the chicken livers and sage to the pan. Remove from heat.

7. 7

   Transfer the mixture to a bowl. Add the remaining 50g of butter, cut into pieces. Mash with a fork or potato masher until combined and somewhat smooth. Alternatively, pulse briefly in a food processor.

8. 8

   Season generously with salt and pepper. Stir well.

9. 9

   Serve immediately while warm, or let cool slightly. Garnish with fresh chives and serve with toasted baguette slices.