Chicken Liver Paté With Port Wine and Pistachios

Name: Chicken Liver Paté With Port Wine and Pistachios
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 teaspoon pepper, black, coarse; 100 milliliters brandy (or cognac or whisky, just under 1/2 cup); 4 Tbsps butter; 500 grams chicken livers (just over 1 lb, about 1 lb 2 oz); 100 milliliters dry white wine (just under 1/2 cup); 2 Tbsps fresh thyme (i used a handful of sprigs, or use 1 tbsp dried); 3 garlic cloves, peeled, crushed, chopped; 1 small onion, finely chopped; 100 grams pistachio nuts (this is 3 1/2 oz use any other nut specified); 100 milliliters port wine, good quality (just under 1/2 cup); 1 teaspoons salt (or more, to taste)

Chicken Liver Paté With Port Wine and Pistachios is a gluten free and primal main course. This recipe serves 1. This recipe covers 76% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 108g of protein, 115g of fat, and a total of 2108 calories. A mixture of pepper, brandy, port wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.