Chicken Liver Pate Nioise Recipe
Ingredients
| Chicken livers | 3/4 pound | |
| Dry sherry | 3 Tablespoon | |
| Milk | 1 Tablespoon | |
| Butter | 6 Tablespoon | |
| Shallots | 1/3 Cup (16 tbs), chopped | |
| 3 tablespoons Cognac or brandy | ||
| 1/2 teaspoon freshly ground | ||
| Salt | 1/4 Teaspoon | |
| Ground mace | 1/8 Teaspoon | |
| 1/4 cup chopped black olives,preferably nicoise | ||
| 2 tablespoons small capers | ||
Directions
1. Trim livers and cut into quarters; place in a small bowl. Pour sherry and milk over livers. Refrigerate 1 hour. Drain and pat dry.
2. In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add livers and cook, stirring often, until just barely pink in center, 5 minutes. Add shallots to pan, reduce heat to medium-low, and cook, stirring, until shallots are softened, about 2 minutes. Scrape livers and shallots into a food processor.
3. Add Cognac to frying pan and boil, stirring up browned bits from bottom of pan, 1 minute. Add liquid to livers in processor. Cut remaining 4 tablespoons butter into small pieces and add to livers along with pepper, salt, and mace. Process until smooth, scraping down sides of bowl once or twice, about 1 minute. Add olives and capers to pate and pulse just to incorporate, about 10 seconds. 4. Spoon pate into a small bowl or crock. Cover and refrigerate at least 2 or up to 24 hours. Let return to room temperature before serving.
2. In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add livers and cook, stirring often, until just barely pink in center, 5 minutes. Add shallots to pan, reduce heat to medium-low, and cook, stirring, until shallots are softened, about 2 minutes. Scrape livers and shallots into a food processor.
3. Add Cognac to frying pan and boil, stirring up browned bits from bottom of pan, 1 minute. Add liquid to livers in processor. Cut remaining 4 tablespoons butter into small pieces and add to livers along with pepper, salt, and mace. Process until smooth, scraping down sides of bowl once or twice, about 1 minute. Add olives and capers to pate and pulse just to incorporate, about 10 seconds. 4. Spoon pate into a small bowl or crock. Cover and refrigerate at least 2 or up to 24 hours. Let return to room temperature before serving.
Chef
