Cordon Bleu Chicken Liver Pâté
Cordon Bleu Chicken Liver Pâté: When I first made Chicken Liver Pâté, I got the recipe from a series of Cordon Bleu books belonging to my mother.
Having lived in France for some time, I can now appreciate just how special a good pâté can be. Sadly, you rarely see pâté being served. However, it remains one of my all time favorite recipes and I have written here for you.
If you have a drop of sherry at home feel free to use it instead of Marsala wine.
Chicken Liver Pâté: serves 4 – 6
- 4 tablespoons extra virgin olive oil
- 2 red onions
- 300 grams chicken liver
- 1 tablespoon fresh sage, finely chopped (or 1/2 amount for dried sage)
- 5 tablespoons dry Marsala wine
- 1/4 teaspoon mixed of salt, pepper
- 2 – 3 tablespoons chicken or meat stock
- 1 tablespoon of Pantelleria capers, prepared to your own taste (how to prepare capers)
- 3 tablespoons tomato purée
- 1 tablespoon of butter, melted
- Remove all fat from the chicken liver and rinse a few times under running water, then roughly dice.
- In a frying pan, add the oil and sauté the finely chopped onions with the sage until the onions are transparent.
- Add the chicken liver to the pan and brown all sides.
- Add the Marsala wine, salt and pepper then stir to combine.
- Bring everything to simmer and continue to cook until the wine has reduced by at least 2/3rds and you can no longer taste the alcohol.
- Add the stock and allow it all to simmer for a further three to four minutes
- Remove from the heat and when it is cool enough, blend to a pâté in a food processor or blender.
- Add two or three table spoons of broth to the pan then add the blended pâté over a low heat with the tomato purée, capers.
- Bring the pâté to a simmer then remove from the heat and place into a serving dish or ramekins.
- Level the pâté and pour enough butter over the pate to just cover it.
- Allow it to cool completely before covering and placing in the fridge for up to 1 hour before servings.
- As long as the butter is covering the top, your pâté will keep up to 3 – 5 days in the fridge and you can also freeze it very successfully.