Jo's Chicken Liver Pate

Directions

1. Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
2. Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.
3. Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.

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Reviews (12)

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27

GeorgieGirlNZ

Dec. 8, 2010

"Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to par..." See moreties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo!"

12

LINDA MCLEAN

Oct. 5, 2010

"I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank..." See more you so much! YUM!"

11

Susan

Oct. 20, 2010

"Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference...." See more"