Chicken liver pate with apples and thyme
Prepare a few molds with pate, and there will be plenty of reasons to serve it on holidays: on the table on New Year's Eve, for breakfast on January 1, or take it with you to visit friends.
Ingredients
Servings 8–10- 450 g chicken liver
- 150 g butter
- 2 slices of bacon
- 4 shallots or 1 large onion
- 1 clove of garlic
- 1 large apple, preferably Granny Smith
- 3 sprigs of sage
- 10 thyme sprigs
- 1/4 cup cognac or brandy
- salt, freshly ground black pepper
- 1/4 cup melted butter (optional)
- baguette, crackers or toast to serve
Cooking
Step 1
Prepare the liver. Cut the bacon into small pieces. Peel the shallots and garlic and mince. Peel the apple and cut into medium cubes. Separate the thyme leaves from the twigs, thinly slice the sage.
Step 2
In a large skillet over medium heat, melt 2 tbsp. l. butter. Add bacon and fry, stirring, until golden brown. Add shallots and garlic and cook until soft.
Step 3
Add the liver, apple, sage and thyme to the skillet and cook, stirring occasionally, 5 to 7 minutes. The liver should remain pink inside, and the apples should become soft.
Step 4
Transfer the mixture from the skillet to the bowl of a food processor. Pour cognac into the pan and bring to a boil over low heat, scraping the fried juices from the bottom of the pan. Let it simmer for about 1 minute until the liquid has evaporated slightly, transfer to a food processor and add salt and black pepper.
Step 5
Blend the mixture to a smooth puree. Add the remaining butter to the pate and mix well.
Step 6
Divide the pâté into small ceramic tins, cover with cling film and refrigerate for at least 8 hours. To keep the pâté longer, pour melted butter over the surface if desired. Take the pâté out of the refrigerator 30 minutes beforehand. before submission.