Chicken Liver Pate

Chicken Liver Pate is great on toast

Chicken Live Pate is a great Italian traditional food starter recipe dish. Chicken liver pate is easy to make. If you enjoy Chicken Live Pate, why not try some of these other tasty Italian starters recipes; Bruschetta, Antipasti, Bresaola, Stuffed Peppers.

Serves: 6

Cooking Time: 55 minutes

Ingredients:

4oz (150g) butter (melted)
2oz b utter (for frying)
14oz (400g) chicken livers (trimmed)
1 onion (finely chopped)
5 fresh thyme leaves
2 tbsp Marsala (or sherry)
1 tbsp brandy
2 tbsp double cream (heavy cream)
salt and pepper (to taste)
toast (for serving)

Method:

1. Place the 4oz of butter in a heatproof bowl.

2. Put about 2 inches of cold water in to a saucepan.

3. Bring water to simmering.

4. Place heatproof bowl over the simmering water.

5. Melt the butter.

6. Remove from the heat.

7. Set aside to cool.

8. Melt the remaining butter in a frying pan.

9. Add the chicken livers.

10. Add the onion.

11. Add the thyme leaves.

12. Cook over a medium heat for 2 minutes, stirring frequently.

13. Sprinkle with the Marsala wine.

14. Season with salt and pepper to taste.

15. Cook for a further 3 minutes.

16. Remove the pan from the heat.

17. Finely chop the chicken livers.

18. Place the chopped chicken livers in a bowl.

19. Stir in the cooled melted butter.

20. Add the brandy.

21. Whip the double cream until it begins to hold its shape.

22. Fold the double cream into the chicken livers mixture.

23. Chill in the refrigerator for 6 hours.

24. Serve the Chicken Live Pate on toasted bread.

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To discover more about Italian food visit the Italian Traditional Food webpage