Italian Recipes

Creamy Chicken Liver Paté with Marsala and Cognac

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Chicken Liver Paté: A Luxurious Appetizer for Your Next Gathering

If you’re looking for a refined yet easy-to-make appetizer that will impress your guests, this chicken liver paté is the perfect choice. Rich and velvety in texture, this paté is a delightful spread that pairs beautifully with crusty bread, crackers, or fresh vegetables. Here, we’ll walk you through the steps to create this indulgent dish, with a touch of Marsala wine, Cognac, and fresh herbs that elevate the flavor profile to new heights. Whether you’re hosting a dinner party or looking for a sophisticated appetizer for the holidays, this chicken liver paté is sure to be a crowd-pleaser.


Ingredients

Ingredient Quantity
Chicken livers 400g
White onions 300g
Marsala wine 1 glass
Cognac ½ glass
Extra virgin olive oil To taste
Fresh marjoram To taste
Lemon zest 1
Black pepper To taste
Butter 500g
Gelatin sheets 2
Water 1L
Capers To taste
Pickled gherkins To taste
Olives (black or green) To taste

Instructions

Step 1: Prepare the Chicken Livers

Start by preparing the chicken livers, which are often sold together with the hearts of the poultry. Since the hearts are not used in this paté recipe, separate them from the livers (as shown in the photo, with the liver on the left side and the heart on the right side). The hearts can be saved for another dish. Next, rinse the livers thoroughly under cold water, ensuring they are free from any excess blood or impurities. Pat them dry with a paper towel and trim away any excess fat and the bile sacs.

Step 2: Sauté the Onions and Livers

Finely chop the white onions, being careful not to let them brown. Heat a generous amount of olive oil in a large skillet over medium heat, and add the onions. Sauté them gently until they soften, becoming translucent, but not golden. Add the prepared chicken livers to the pan along with fresh marjoram and the zest of one lemon. Stir everything together and cook for a few minutes until the livers are slightly browned on the outside but still tender inside. If you prefer a slightly different flavor profile, you can substitute the marjoram with bay leaves.

Step 3: Add the Marsala and Cognac

Pour in the Marsala wine and Cognac into the skillet. The alcohol will help deglaze the pan, lifting up the flavorful bits stuck to the bottom of the skillet. Allow the liquids to reduce slightly, which will intensify the flavors of the dish. Season with salt and freshly ground black pepper to taste. After a few minutes of simmering, remove the skillet from the heat and let the mixture cool down.

Step 4: Blend the Mixture

Once the cooked livers and onions have cooled, transfer them to a food processor or a blender. Blend the mixture until smooth and creamy, ensuring that all the ingredients are well combined. The texture should be velvety and rich, without any visible pieces of liver or onion.

Step 5: Incorporate the Butter

In a separate pan, melt the remaining butter over low heat until it becomes liquid. Slowly add the melted butter to the liver mixture, stirring continuously to ensure that the butter is fully incorporated. This will give the paté its luxurious, creamy consistency. Continue blending the mixture until it reaches a smooth, homogeneous texture.

Step 6: Prepare the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes, or until they become soft and pliable. Meanwhile, bring the water to a boil and dissolve the gelatin in the hot water. Stir well until the gelatin is completely dissolved. Allow the gelatin mixture to cool slightly before proceeding to the next step.

Step 7: Assemble the Paté

To create a more elegant presentation, this paté is traditionally set in a gelatin mold. For this, you will need two loaf pans (one slightly smaller than the other). First, butter the smaller pan and line it with plastic wrap, ensuring that the wrap hangs over the sides to make it easier to remove the paté later.

Once the liver mixture has cooled, carefully spoon it into the smaller loaf pan, packing it tightly. The paté should fill about half of the pan. Now, pour the cooled gelatin mixture into the larger loaf pan. Place the smaller pan, with the liver mixture inside, into the larger pan, ensuring that there is a gap between the two molds. Fill the gap with the remaining gelatin mixture, covering the entire paté. This will encase the paté in a delicate layer of gelatin that will help it hold its shape.

Step 8: Chill and Set the Paté

Place the mold in the refrigerator and allow the paté to chill for at least 2 hours, or until the gelatin has fully set and the paté is firm to the touch. The gelatin will create a beautiful, smooth coating around the paté, adding both flavor and elegance.

Step 9: Unmold and Serve

Once the gelatin has solidified, remove the paté from the refrigerator. Gently run a hot towel around the outside of the smaller mold to help loosen the paté. Carefully invert the mold onto a serving plate. If you used plastic wrap, gently peel it away to reveal the beautifully molded paté.

To garnish, arrange thin slices of pickled gherkins, black and green olives, and capers around the paté for an added touch of color and flavor. These garnishes not only enhance the visual appeal but also provide a sharp contrast to the creamy richness of the paté.


Tips for the Perfect Chicken Liver Paté

  • Flavor Variations: You can customize the flavor by experimenting with different herbs like thyme, rosemary, or even a touch of garlic.
  • Substitute Alcohol: If you prefer to avoid alcohol, you can replace the Marsala and Cognac with a splash of apple cider vinegar or white wine for a different depth of flavor.
  • Serving Suggestions: Serve this paté with toasted baguette slices, crackers, or fresh vegetables like cucumber or carrots for a light appetizer. You can also pair it with a crisp white wine or a light red for the perfect pairing.

This chicken liver paté is a timeless dish that’s both luxurious and simple to make, bringing a touch of gourmet flair to your appetizer spread. With its rich texture, delicate flavor, and beautiful presentation, it’s sure to be a showstopper at your next gathering.

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