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The Unmanly Chef

Chicken Liver Pâté

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 Pound of Chicken Livers
  • 2 Tablespoons Unsalted Butter
  • 1 Cup of Chopped Onion Fine
  • 1 Tsp. Ground Sage
  • 2 Tsp. Fish Sauce
  • 1 Sprig of Rosemary
  • 1/4 Cup of Extra Virgin Olive Oil
  • 1/4 Cup of Kalmata Olives PITTED!
  • 1/4 Cup White Wine

Method
 

  1. Step 1 - Clean the chicken livers (trim off excess skin or any weird stuff)
  2. Step 2- Heat butter in pan with 1 tbsp. of olive oil.
  3. Step 3- Once oils are heated, add onion, olives, sage, and rosemary (until onions are softened)
  4. Step 4- Add fish sauce, the real recipe calls for anchovies but I didn't have any. Stir for about 5 minutes then scoop ingredients into a bowl.
  5. Step 5- Add another 1 Tbsp. of olive oil to the skillet, heat and then add your livers (season with salt and pepper).
  6. Step 6- Cook on a high heat for about 2 minutes on each side, then add back your onion mixture.
  7. Step 7 - Add your white wine, and allow it to reduce.
  8. Step 8 - Remove the sprigs of herbs and pour all the ingredients into a blender.
  9. Step 9 - Run the blender until you have a nice smooth dark brown consistency. If you'd like it to be smoother, add more olive oil.
  10. Step 10 - Serve on warm baguette slices, and get out of the way as everyone devours it.