Cook the Book: Chicken Liver Pate
Cook the Book: Chicken Liver Pate is a gluten free and primal hor d'oeuvre. One serving contains 154 calories, 10g of protein, and 8g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up brandy, butter, sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Soak the chicken livers in the brandy for 3 to 4 hours in a cool place; do not refrigerate.
Drain the livers and reserve the liquid.
Sauté the shallots in 1 tablespoon butter until wilted.
Add the chicken livers, sage, and salt and pepper to taste. Sauté until the livers are no longer pink inside, approximately five minutes.
Transfer the mixture to the bowl of a food processor, add the remaining butter, and process until smooth.
Add the reserved brandy and process for another 30 seconds.
Transfer to a bowl, cover, and refrigerate for at least 24 hours before serving.
Recommended wine: Bordeaux, Champagne, White Burgundy
Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Mouton Cadet Bordeaux Rouge. It has 4 out of 5 stars and a bottle costs about 12 dollars.
Mouton Cadet Bordeaux RougeA dense red with a pronounced purple tint. The nose is expressive and complex, rich in fresh and ripe fruit aromas, especially red cherry and morello cherry, with a touch of spice. The attack, on the fruit, is rich and supple, the mid-palate full and fruity on silky tannins. Showing attractive length on the palate, it has a fresh and spicy finish that expresses all the typically character of the merlot and the very high quality of the vintage.