You are here > Home > Recipes > 

Next

CHICKEN LIVER PÂTÉ WITH PISTACHIOS

Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This pâté makes an elegant holiday gift presented in a pretty porcelain ramekin with crackers or crispy wafers. The buttery, earthy pâté can be spread on crostini, stuffed into Cognac-poached prunes or shaped into small balls and deep-fried with sage leaves. —Marcia Kiesel
Active: 1 hr
Total: 3 hr 20 min
Makes about 5 cups

Ingredients

• 2 sticks softened unsalted butter, plus 4 tablespoons melted
• 3 large shallots, very thinly sliced (1 cup)
• 2 pounds chicken livers, trimmed
• Salt and freshly ground black pepper
• 3/4 cup dry Marsala
• 1/2 cup chicken stock
• 1¼ cups salted roasted pistachios, 1/2 cup chopped
• 1/4 cup chopped parsley
• 1 teaspoon chopped thyme
 

Directions

1. In a large skillet, melt 4 tablespoons of the softened butter. Add the shallots and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the chicken livers, season with salt and black pepper and cook over moderate heat, turning a few times, until the livers are firm, about 4 minutes. Pour in the Marsala and simmer for 2 minutes, stirring a few times. Pour in the chicken stock and simmer, turning the livers a few times, until the livers are light pink in the center, about 6 minutes. Remove the pan from the heat and let the mixture cool for 5 minutes.

2. Transfer 10 of the livers to a plate. Transfer the contents of the skillet to a blender and puree. Cut the remaining 1½ sticks of softened butter into tablespoons. With the machine on, add the butter and blend until it is completely incorporated.

3. Scrape the puree into a large bowl. Cut the reserved 10 livers into ½ -inch pieces and fold them in, along with the whole pistachios, the parsley and the thyme. Generously season the pâté with salt and pepper. Spoon the pâté into four 1½-cup ramekins, cover with plastic wrap and refrigerate until firm, about 2 hours.

4. Pour 1 tablespoon of the melted butter over each pâté to seal it, then garnish with the chopped pistachios. Cover the ramekins and refrigerate until the butter is firm, about 20 minutes.

Serve With: Toast or crackers.
Make Ahead: The pâté can be refrigerated for up to 2 weeks.
Wine: Dry, earthy sparkling wine.