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2012_0403_ChickenLiverPate

Chicken Liver Pate with Pzazz!

By: Dr. Deborah Gordon, April 3, 2012
Meat, Snacks & Finger Foods

I love chicken liver pate, and now I have a new favorite recipe.  I usually make a double batch, one for the fridge, and one for the freezer, and almost always have some ready to eat. It’s my favorite quick healthy snack. I hope you enjoy it! 

 

1/2 cup or 8 Tbsp butter
1 medium red onion, chopped
1 pound chicken livers (clean and trim off yellow or stringy parts)
2 Tbsp capers, rinsed
2 anchovy filets, rinsed
1 large pinch red pepper flakes
1/2 -1 cup red wine
Freshly ground salt and pepper

  1. Heat 4 Tbsp butter in sauté pan over low heat. Add onion and sauté until soft, about 10 minutes.
  2. Add livers, capers, anchovies, and pepper flakes, and cook until livers are browned on all sides and then about 5 more minutes so the insides are cooked. 
  3. Remove livers and transfer to food processor. Allow onions and other seasonings to remain in the pan.
  4. Add wine and reduce by cooking until only a few tablespoonfuls of liquid remain, about 15 minutes.
  5. Add well-seasoned onions to livers in food processor with remaining 4 Tbsp (or more, to taste) of butter. Pulse until mixture is well blended.
  6. Salt and pepper to taste.
  7. Refrigerate until needed, or remember that it freezes well.

 

Personal recipe of Dr. Deborah